Peasant Soup

This inexpensive soup gets body from an unusual source--stale bread cubes. It's an idea concocted by frugal peasants.

1 large onion, diced
2 carrots, shredded
2 celery stalks, minced
2 teaspoons olive oil
4 cups defatted chicken stock
2 cups stale whole-grain bread cubes
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/8 teaspoon crushed fennel seeds
2 tablespoons grated sapsago or Parmesan cheese

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 the sapsago or Parmesan.

Serves 4.

Prep. time; 10 minutes
Cooking time: 30 minutes

If you don't have any stale bread on hand, dry out bread cubes in a 300 degree oven for about 20 minutes.

Per serving. 95 calories. Fat 2.7 Trace cholesterol, Sodium 167