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

-slices Italian bread) 6 Italian toasts (1/2-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) 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.