*  Exported from  MasterCook  *
                        CELERY SOUP (ZUPPA DI ACCIA)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Soups/Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Extra-virgin olive oil
    1       sm           Onion, finely chopped
    4       c            Sliced celery (1/4-inch
      1/4   c            Chopped celery tops
    5       c            Hot meat or chicken broth
    6                    Italian toasts (1/2-inch
                         -slices Italian bread)
    6                    Italian toasts (1/2-inch
                         -slices Italian bread)
    3                    Hard-boiled eggs, coarsely
    3       oz           Sopressata or other dried
                         -sausage, chopped
    4       oz           Cacciocavallo or mild
                         -provolone cheese, chopped
                         Freshly grated pecorino
                         Lovage leaves or chopped
                         -celery tops (Optional)
   Heat the olive oil in a soup pot, add the onion, celery and celery tops;
   cook over low heat until softened, about 8 minutes.  Add the hot broth and
   salt and bring to a boil, then simmer, partially covered, for 20 minutes.
   Prepare the Italian toasts.  Lightly brown the 6 slices of Italian bread in
   a 400 F oven until golden on both sides.  Brush with olive oil on one side.
   Place the Italian toasts in the bottom of 6 soup bowls.  Divide the eggs,
   sausage, and cacciocavallo cheese evenly among the 6 servings and place on
   top of the bread.  Bring the soup to a boil and ladle while hot into the
   bowls.  Sprinkle with the grated pecorino cheese and lovage leaves (or
   chopped celery tops).
   Serves 6.
   [ “We Called It Macaroni”; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
   Posted by Fred Peters.
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