Celery Soup (Zuppa Di Accia)

• 1/4 cup olive oil, extra-virgin
• 1 small onions finely chopped
• 4 cups celery sliced in 1/4 inch slices
• 1/4 cup celery tops, chopped
• 5 cups chicken broth hot
• 1 x salt
• 12 each bread, italian toasted, slices
• 3 large eggs hard-boiled, chopped
• 3 ounces sausage dried, chopped
• 4 ounces provolone cheese mild, chopped
• 1 x pecorino cheese grated

1. Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes.
2. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes.
3. Prepare the Italian toasts.
4. Lightly brown the 6 slices of Italian bread in a 400F (200C) oven until golden on both sides.
5. Brush with olive oil on one side.
6. Place the Italian toasts in the bottom of 6 soup bowls.
7. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread.
8. Bring the soup to a boil and ladle while hot into the bowls.
9. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops).

olive oil, onions, celery, celery tops, chicken broth, salt, bread, eggs, sausage, provolone cheese, pecorino cheese

Taken from recipeland.com/recipe/v/celery-soup-zuppa-di-accia-35603 (may not work)