|
| Home
-> [Italian, Soups & Stews, Vegetables, Western European] -> [Celery soup (zuppa di accia) Recipe] |
| |
| |
Celery soup (zuppa di accia)
|
| Artist: |
_ |
| Categories: |
Italian, Soups & Stews, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/4
| cup | Extra-virgin olive oil | | 1
| small | Onion, finely chopped | | 4
| cup | Sliced celery (?inch | | | -slices) | | 1/4
| cup | Chopped celery tops | | 5
| cup | Hot meat or chicken broth | | | Salt | | 6
| | Italian toasts (?inch | | | -slices Italian bread) | | 6
| | Italian toasts (?inch | | | -slices Italian bread) | | 3
| | Hard-boiled eggs, coarsely | | | -chopped | | 3
| oz | Sopressata or other dried | | | -sausage, chopped | | 4
| oz | Cacciocavallo or mild | | | -provolone cheese, chopped | | | Freshly grated pecorino | | | -cheese | | | Lovage leaves or chopped | | | -celery tops (Optional) |
|
Procedures:
| 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. | | 2 | Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes. | | 3 | prepare the italian toasts. | | 4 | Lightly brown the 6 slices of italian bread in a 400°F oven until golden on both sides. | | 5 | Brush with olive oil on one side. | | 6 | place the italian toasts in the bottom of 6 soup bowls. | | 7 | Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. | | 8 | Bring the soup to a boil and ladle while hot into the bowls. | | 9 | Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops). | | 10 | serves 6. | | 11 | [ "we called it macaroni"; nancy verde barr; knopf; isbn 0-394-55798-0 ] |
|
|
|
| |
| |
| |
|
|
|
|
|
|