Hcg Recipe Chicken Sausage Fennel Soup Sp

HCG RECIPE | CHICKEN SAUSAGE & FENNEL SOUP - SP

Steps:

• Heat a large, heavy saucepan over medium-high heat. Add chicken and brown. Once browned, stir in salt, black pepper, basil, Dijon mustard, sage and ground fennel seed. Cook for a couple of minutes. Remove chicken to a plate.
• Add fennel and onion to the saucepan. Cook over moderate heat until onions are softened, approx. 4 min. Stir in garlic, Herbes de Provence, and diced tomatoes until fragrant, approx. 1 to 2 min. Add stock and water and bring to a simmer. Simmer over medium-low heat until the fennel is tender, approx. 45 min.
• Working in two batches, puree the soup in a food processor or Vitamix. Return soup to saucepan. Add sausage to soup and cook until the mixture is heated through completely.
• Serve warm.

CHICKEN, SAUSAGE, AND FENNEL SOUP

Steps:

• Heat 2 tablespoons olive oil and butter in a pot over low heat. Add fennel, onion, and 1/4 teaspoon salt to the hot pot; saute for 20 to 30 minutes. Add fennel seed and saute, 15 minutes more, until vegetables are very soft and the flavors have developed; be careful not to brown them.
• Increase the heat to medium. Add chicken and sausage; cook and stir until browned, about 10 minutes. Drain off fat. Add remaining tablespoon oil and brown rice; cook and stir, about 5 minutes. Add chicken stock and bring to a boil.
• Cook, covered, about 45 minutes. Add frozen shelled edamame and cook, covered, another 10 minutes. Taste and adjust salt and pepper. Remove from the heat and serve, or remove the lid and evaporate some of the liquid if you want it to be thicker.

ITALIAN SAUSAGE AND FENNEL SOUP

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

SAUSAGE AND FENNEL SOUP

Steps:

• Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
• Serve immediately.