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Pheasant Soup Recipe
|Onion||1 , diced|
|Carrots||2 , shredded|
|Celery stalks||2 , minced|
|Olive oil||2 Teaspoon|
|Defatted chicken stock||4 Cup (64 tbs)|
|Stale whole grain breadcrumbs||2 Cup (32 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Crushed fennel seeds||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Calories 501 Calories from Fat 65
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 6.6 mg2.2%
Sodium 673.4 mg28.1%
Total Carbohydrates 87 g28.9%
Dietary Fiber 13.3 g53.2%
Sugars 3.3 g
Protein 26 g51.4%
Vitamin A 104.8% Vitamin C 8.7%
Calcium 21.5% Iron 9.9%
*Based on a 2000 Calorie diet
1) Over medium heat, place a 3-quart saucepan and sauté the onions, carrots and celery in the oil for nearly 7 minutes, till the vegetables are wilted and fragrant.
2) Add the bread, stock, thyme, pepper and fennel seeds. Bring the mixture to a boil.
3) Reduce the heat to low and gently simmer for about 20 minutes, frequently stirring so that the bread is broken.
4) Serve as preferred after sprinkling with sapsago or Parmesan.