Monday, June 17, 2013

Sausage, Potato and Fennel Soup

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From the kitchen of One Perfect Bite...You'd be hard pressed to find a room, parking spot or reservation in town today. University graduation has packed this small city  to its rafters and sensible folks stay as far from the downtown area as they can. The Silver Fox and I are taking it a step further and we're heading to the coast until things return to normal around here. While there is one new restaurant we are curious to try, I'll be chief cook and bottle washer for most of the time we are away. The recipe I'm featuring tonight comes from Fine Cooking magazine and it is perfect for vacationers cooking in less than ideal kitchens. It is packed with flavor, quick to prepare and very easy on the palate. It's perfect for a lunch or light supper on the water. Fennel, which is readily available at this time of year, gives this soup remarkable flavor and help gives it texture as well. I usually add an extra potatoes to the pot to give it more substance. You can mash some of the potatoes in the pot to thicken the soup, but I've found it more effective to cook a potato separately, and then mash and add it to the soup as a thickener just before serving. This is very easy to make and it is delicious. I hope you will give it a try. Here's how the soup is made.

Sausage, Potato and Fennel Soup...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

1 tablespoon olive oil
3/4 pound sweet Italian sausage (about 4 links), casings removed
1 large russet potato, peeled and cut into large dice (about 2 cups)
1 medium red onion, cut into large dice
1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 cups), plus 1 to 2 tablespoons chopped fennel fronds for garnish
3 tablespoons dry sherry
4 cups lower-salt chicken broth
1/4 cup chopped fresh flat-leaf
1/4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons  heavy cream
1 teaspoon  finely grated lemon zest
Kosher salt and freshly ground black pepper

1) Heat oil in a 4-quart saucepan over medium-high heat. Add sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to brown, about 3 minutes. Stir in potato, onion, and fennel and cook, stirring occasionally, until onion begins to soften, about 2 minutes. Add  sherry and stir, scraping  bottom of the pot to loosen any browned bits, about 30 seconds.
2) Stir in chicken broth and bring to a boil over high heat. Reduce  heat and simmer until potatoes are tender when pierced with a fork, 10 to 12 minutes.
3) Add  parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated.
4) Using  spatula or a potato masher, gently crush  cooked potatoes until most of them are mashed and  stew is somewhat thickened. Season with 1 teaspoon salt and 1/2 teaspoon pepper.  Serve hot, garnished with fennel fronds. Yield: 4 servings.

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Valerie Harrison (bellini) said...

One pot meals are perfect for cottage holidays Mary. I have all of the ingredients needed here.

Alicia Foodycat said...

I am very keen to try this one!

Debra Gray-Elliott said...

So yummy in my tummy goodness!
Granny's Down Home Southern Cooking

We Are Not Martha said...

What a delicious-looking soup! Fennel is one of my favorite veggies for adding tons of flavor!


Ginny Hartzler said...

This looks just divine, I must try it! So you are staying in a room with a kitchen?


I am not on vacation ... but this still looks delicious.


David said...

Mary, This is really a beautiful looking soup! Sounds terrific too... Thanks for the recipe. Take Care, Big Daddy Dave

Daniela Grimburg said...

Mary, this is a delicious looking soup and I'm sure it tastes as good as it looks :)

underthebluegumtree said...

I love hearty soups and this one looks delicious. I love the combination of ingredients. I'm bookmarking this recipe to try.

GratefulPrayerThankfulHeart said...

Good morning, Mary,

I made this yummy soup and shared on a post today @

I so enjoy the delicious recipes and thoughts on each of your posts!

Kindly, Lorraine

Sixpence and A Blue Moon said...

I made this soup this week and it delicious! I did don't eat meat and left out the sausage. I'll be making this soup again and again. We loved it!

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