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Receta Celery Soup (Zuppa Di Accia)
by Global Cookbook

Celery Soup (Zuppa Di Accia)
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  Raciónes: 6

Ingredientes

  • 1/4 c. Extra-virgin extra virgin olive oil
  • 1 sm Onion, finely minced
  • 4 c. Sliced celery (1/4-inch slices)
  • 1/4 c. Minced celery tops
  • 5 c. Warm meat or possibly chicken broth Salt
  • 6 x Italian toasts (1/2-inch slices Italian bread)
  • 6 x Italian toasts (1/2-inch slices Italian bread)
  • 3 x Hard-boiled Large eggs, coarsely minced
  • 3 ounce Sopressata or possibly other dry sausage, minced
  • 4 ounce Cacciocavallo or possibly mild provolone cheese, minced Freshly grated pecorino cheese Lovage leaves or possibly minced celery tops (Optional)

Direcciones

  1. Heat the extra virgin olive oil in a soup pot, add in the onion, celery and celery tops; cook over low heat till softened, about 8 min. Add in the warm broth and salt and bring to a boil, then simmer, partially covered, for 20 min.
  2. Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven till golden brown on both sides. Brush with extra virgin olive oil on one side.
  3. Place the Italian toasts in the bottom of 6 soup bowls. Divide the Large eggs, sausage, and cacciocavallo cheese proportionately among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while warm into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or possibly minced celery tops).
  4. Serves 6.