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Pheasant Soup

Healthycooking's picture
Ingredients
  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)
  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
  Fennel seeds 1⁄8 Teaspoon, crushed
  Grated parmesan cheese 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cheese
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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