Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Extra-virgin olive oil 3 Hard-boiled eggs, coarsely
1 sm Onion, finely chopped -chopped
4 c Sliced celery (1/4-inch 3 oz Sopressata or other dried
-slices) -sausage, chopped
1/4 c Chopped celery tops 4 oz Cacciocavallo or mild
5 c Hot meat or chicken broth -provolone cheese, chopped
Salt Freshly grated pecorino
6 Italian toasts (1/2-inch -cheese
-slices Italian bread) Lovage leaves or chopped
6 Italian toasts (1/2-inch -celery tops (Optional)
-slices Italian bread)

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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