Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           onions -- diced
   1      Cup           celery -- diced
   1      Cup           Granny Smith apples -- diced
     1/4  Cup           shallots -- minced
   2      Tablespoon    butter
   2      Cups          hearty chicken stock
   2      Tablespoon    roasted garlic puree (see note)
     1/2  Teaspoon      chopped fresh thyme -- stems removed
   1      Tablespoon    chopped resh chives
   1      Tablespoon    chopped fresh basil
   4      Cups          diced white bread croutons -- toasted
                        salt and fresh ground pepper

Preparation:

In a large skillet over medium heat, saute onions, celery, apples and shallots in 2 tbs. butter until tender. Add 2 cups chicken stock and simmer until liquid is reduced by half. Add garlic and herbs. Stir in croutons. Serve immediately or put in baking dish and bake at 350 until crunchy. Note: Garlic Puree: Roast garlic bulb in 350 degree oven for 20 minutes or until softened. Peel and mash.