Pheasant Soup Recipe
Ingredients
| Onion | 1 | |
| Carrots | 2 | |
| Celery stalks - 2. minced | ||
| Olive oil | 2 Teaspoon | |
| Defatted chicken stock - 4 cups | ||
| Stale whole-grain breadcrumbs - 2 cups | ||
| Dried thyme | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Fennel seeds | 1/8 Teaspoon, crushed | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
MAKING
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.
SERVING
4) Serve as preferred after sprinkling with sapsago or Parmesan.
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.
SERVING
4) Serve as preferred after sprinkling with sapsago or Parmesan.
Chef
