Fennel, Sausage, And Potato Stoup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 lb sweet italian sausage
• 1 onion, chopped
• 1 large fennel bulb, quartered, cored and thinly sliced (reserve a handful of fronds, chopped)
• 3 garlic cloves, chopped
• 1 bay leaf
• salt & freshly ground black pepper
• 1/2 cup dry wine
• 6 cups chicken broth
• 3 russet potatoes, peeled and thinly sliced
• 1/2 cup fresh basil leaf, chopped
• flat leaf parsley, chopped (a generous handful)
• freshly grated asiago cheese or grana padano, to pass around the table
• crusty italian bread, to pass around

Recipe

• 1 in a large soup pot, heat the evoo, 2 turns of the pan, over medium-high heat. add the sausage, breaking it up with a wooden spoon, and brown for a couple of minutes.
• 2 add the onion, fennel, garlic and bay leaf. season with salt and pepper and cook for 5 minutes.
• 3 deglaze the pan with the wine, stirring for about 2 minutes, then add the broth, cover and bring to a boil. add the potatoes and cook, uncovered, until tender, about 10 minutes.
• 4 turn off the heat, adjust the seasonings and top the stoup with the chopped fennel fronds, basil and parsley. pass around cheese and bread at the table.