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Add a photoRaciónes: 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
- 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.
- 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.
- 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).
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 608 | |
| Calories from Fat 202 | 33% |
| Total Fat 22.7g | 28% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.03g | |
| Cholesterol 127mg | 42% |
| Sodium 1171mg | 49% |
| Potassium 429mg | 12% |
| Total Carbs 75.6g | 20% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.11g | 3% |
| Protein 25.64g | 41% |
