Hey, Look What I Found in the Fridge!

fennel

Now that seriously cold weather has set in, I’m inclined to frequently make soup(s).  Being too lazy to go to the grocery store recently but wanting soup, I scavenged the fridge/freezer and what was left growing my garden that hadn’t yet been claimed by frost, and came up with the following soup that was easy and quite tasty.

  • One fennel stalk, chopped
  • One Leek, chopped (white and light green parts only)
  • One medium yellow onion, chopped
  • One large carrot, chopped
  • One shallot, chopped
  • 1 pound ground Italian sausage
  • 2 quarts chicken stock
  • 2 bay leaves
  • 2 tablespoons fresh minced oregano
  • 1 tablespoon fresh minced thyme
  • 2 tablespoons butter
  • 1 cup dry white wine
  • Salt and pepper
  • Balsamic vinegar (optional)

Brown the ground Italian sausage in a pan, then remove with a slotted spoon to a paper towel to absorb excess fat.  Melt the butter over medium-low heat in a dutch oven or stock pot, and stir in the carrots to soften.  After 3 minutes add the fennel, onion, leek, and shallot, and stir, softening for an additional 5 minutes.  Increase the heat to medium-high and pour in the wine and chicken stock.  Allow to almost boil, then reduce the heat to simmer.  Add the bay leaves, oregano, thyme, and ground sausage and simmer for 30 minutes to 2 hours (longer will make the root vegetables too soft).  Add salt and pepper to taste.  Serve with a dash of balsamic vinegar (optional).

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