Olga's Peasant Soup

Recipe Ingredients

1 oz	28g	Onion - diced (large)
2		Carrots - shredded
2		Celery stalks - minced
2 teaspoons	10ml	Olive oil
4 cups	948ml	Defatted chicken stock
2 cups	474ml	Stale whole-grain bread cubes
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Crushed fennel seeds
2 tablespoons	30ml	Grated sapsago or Parmesan cheese

Recipe Instructions

In a 3-quart saucepan, over medium heat, saute the onions, carrots and celery in the oil for about 7 minutes, or until fragrant and wilted. Add the stock, bread, thyme, pepper and fennel seeds. Bring to a boil. Reduce the heat and gently simmer for about 20 minutes, stirring frequently to break up the bread.

Serve sprinkled with spasago or Parmesan.

This recipe yields 4 servings.

Source:
Message Boards at http://www.copykat.com

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