Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Soups/Stews
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ]
