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id
696
Name
Fennel, Sausage and Potato Stoup
Main Dish Category
Soups and Stews
Secondary Dish Category
Pork,
Main Ingredient
Italian Sausage
Other Ingredient
Fennel
Number of People
6
List of Ingredients
2 T extra-virgin olive oil
1 lb. uncooked sweet Italian sausage
1 onion, chopped
1 large fennel bulb, quartered, cored and thinly sliced (reserve a few fronds)
3 garlic cloves, chopped
1 fresh or dried bay leaf
salt and freshly ground pepper
1/2 cup dry white wine
6 cups chicken broth
3 Idaho or russet potatoes (about 1 1/2 lbs), peeled and thinly sliced
1/2 cup fresh basil, chopped
flat leaf parsley, chopped (a generous handful)
freshly grated Asiago cheese, to pass
Description
In a large soup pot, heat the olive oil over medium-high heat. Add sausage, breaking it up with a wooden spoon, and brown for a couple of minutes. Add onion, fennel, garlic and bay leaf. Season with salt and pepper and cook 5 minutes. Deglaze pan with wine, stirring for about 2 minutes, then add the broth, cover and bring to a boil. Add potatoes and cook, uncovered, until tender, about 10 minutes.
Turn off heat, adjust seasonings and top stoup with chopped fennel fronds, basil and parsley. Pass cheese at the table.
Time
30 minutes
Cooking Type
StoveTop
Difficulty (1-5)
1
Notes
I used lowfat turkey sausage and lowfat, low sodium chicken broth.
Since i didn't have Asiago cheese, we just used Parmesan and it was good.
Origin
rachelraymag.com
Image