Italian Celery Soup
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INGREDIENTS 1/4 cup extra-virgin olive oil
1 small onion, finely chopped
4 cups sliced celery, 1/4-inch slices
1/4 cup chopped celery tops
5 cups hot beef or chicken broth
Salt
6 (1/2-inch) sliced Italian bread
3 hard-boiled eggs, coarsely chopped
3-ounces dried sausage, chopped
4-ounces mild Provolone cheese, chopped
Freshly grated Pecorino cheese
Lovage or chopped celery topsHeat 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.
Meanwhile, prepare the Italian Toasts. Lightly brown the 6 slices of Italian bread in a 400 degree 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 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 or chopped celery tops.
6 servings