Celery Soup – Zuppa di sedano

PREPARATION: 30 min
DIFFICULTY: easy

INGREDIENTS
2 large celery stalks
2-3 hard-boiled eggs
150 g of soppressata and sausage
100 g of caciocavallo cheese
1 glass of oil
1 tablespoon of lard
grated pecorino cheese
salt
pepper
slices of homemade bread

DIRECTIONS
Remove the most fibrous parts of celery, then cut them into thin strips. Heat the oil in a saucepan with a tablespoon of lard, season the celery for a few minutes, then pour the necessary water (about a liter) to the soup (you can also use the broth), adjust salt and pepper, put on the fire and cook over low heat for about 1 hour. On the bottom of a soup tureen place the sliced caciocavallo, the diced soppressata, the skinned and diced sausage and the sliced hard-boiled eggs. Pour the broth and celery over the top. Serve with slices of toasted bread and grated pecorino cheese on the side.