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| 1/4 Tasse | olive oil extra virgin |
| 1 klein | onion finely chopped |
| 4 Tasse | Sliced celery (1/4-inch slices) |
| 1/4 Tasse | Chopped celery tops |
| 5 Tasse | Hot meat or chicken broth |
| | salt |
| 6 | Italian toasts (1/2-inch slices Italian bread) |
| 6 | Italian toasts (1/2-inch slices Italian bread) |
| 3 | Hard-boiled eggs, coarsely chopped |
| 3 x ca. 30 g | Sopressata or other dried sausage, chopped |
| 4 x ca. 30 g | Cacciocavallo or mild provolone cheese, chopped |
| | Freshly grated pecorino cheese |
| | Lovage leaves or chopped celery tops (Optional) |
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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).
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; Isbn 0-394-55798-0 ]
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