Celery Soup (Zuppa Di Accia)
1/4 c Extra-virgin olive oil 1 sm Onion, finely chopped 4 c Sliced celery (1/4-inch -slices) 1/4 c Chopped celery tops 5 c Hot meat or chicken broth Salt 6 Italian toasts (1/2-inch...
Ingredients
- 1/4cup extra-virgin olive oil
- 1small onion, finely chopped
- 4cup sliced celery (1/4-inch
- 5cup hot meat or chicken broth
Directions
- 1
1/4 c Extra-virgin olive oil 1 sm Onion, finely chopped 4 c Sliced celery (1/4-inch -slices) 1/4 c Chopped celery tops 5 c Hot meat or chick
- 2
cook over low heat until softened, about 8 minutes
- 3
Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes
- 4
Prepare the Italian toasts
- 5
Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides
- 6
Brush with olive oil on one side
- 7
Place the Italian toasts in the bottom of 6 soup bowls
- 8
Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread