Celery Soup (Zuppa Di Accia)

Ingredients

• 1/4 cup olive oil
• extra-virgin
• 1 small onions finely chopped
• 4 cups celery sliced in 1/4 inch slices
• 1/4 cup celery tops
• chopped
• 5 cups chicken broth hot
• 1 x salt
• 12 each bread
• italian toasted
• slices
• 3 large eggs hard-boiled
• chopped
• 3 ounces sausage dried
• chopped
• 4 ounces provolone cheese mild
• chopped
• 1 x pecorino cheese grated

Instructions

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 400F (200C) 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).