Minestra di Sedani all 'Uso di Teramo

Minestra di Sedani all 'Uso di Teramo - Teramo Celery Soup

1 large bunch celery
4 tablespoons olive oil
1 onion, sliced
1-2 slices fat salt pork, chopped
2 1/2 tablespoons tomato paste
10 cups beef stock
1 1/2 cups rice
1/4 cup grated Parmesan cheese

This makes a very thick, filling soup. The quantity of rice may be cut down, even halved, if preferred.
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 minutes longer.
In the meantime, bring the stock to the 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 cheese.
Serves 6 to 8.

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