Teramo Celery Soup (Abruzzo)

Ingredients

Celery - 1 large bunch

Olive oil - 4 tbsps

Onion, sliced - 1

Fat salt pork, chopped - 1-2 slices

Tomato paste - 2 1/2 tbsps

Beef stock - 10 cups

Rice - 1 1/2 cups

Grated parmesan cheese - 3/4 cup

Wash the celery carefully, discarding coarse leaves or really bruised  stalks and separate the remaining stalks. Cut these into dice.

Heat the oil in the pan in which the soup is to be made and fry the onion and pork over a low heat until the onion is soft and a light golden color. Add the diced celery and the tomato paste and continue frying for about 5 mins longer. 

In the meantime, bring the stock to a boil in another pan. Pour it gradually over the celery, stirring all the time. Cover and simmer for 20 minutes.

Bring the soup back to a gentle boil, pour in the rice, stirring and continue to simmer until the rice is tender but not overcooked, about 15 minutes. Serve very hot, garnished with grated parmesan.

Serves 6-8