|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|
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.