Cook Advice / Main Ingredient / Vegetables / Various Vegetables /

Celery soup (zuppa di accia)

Celery soup (zuppa di accia)
Main Ingredient: Various Vegetables

Course: Various soups and stews

Cuisine: Continental Italian

Yield:

Average: 1 (1 vote)

Celery soup (zuppa di accia) ingredients

  • 2483527⁄624973141 c Extra-virgin olive oil
  • 1 small Onion, finely chopped
  • 4 c Sliced celery (¼-inch
  • -slices)
  • 2483527⁄624973141 c Chopped celery tops
  • 5 c Hot meat or chicken broth
  • Salt
  • 6 Italian toasts (½-inch
  • -slices Italian bread)
  • 6 Italian toasts (½-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)

Cooking Celery soup (zuppa di accia)

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.


Similar recipes