Celery Soup (Zuppa Di Accia) Recipe

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Serves 6.

"We Called It Macaroni"; Nancy Verde Barr

Things You'll Need

  • 1/4c Extra-virgin olive oil
  • 1sm Onion, finely chopped
  • 4c Sliced celery (1/4-inch slices)
  • 1/4c Chopped celery tops
  • 5c Hot meat or chicken broth
  • Salt
  • 6 Italian toasts (1/2-inch slices Italian bread)
  • 3 Hard-boiled eggs, coarsely chopped
  • 3oz Sopressata or other dried sausage, chopped
  • 4oz Cacciocavallo or mild provolone cheese, chopped
  • Freshly grated pecorino cheese
  • Lovage leaves or chopped celery tops (Optional)

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