Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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