Hearty Fennel Soup With Sausage And Gouda Croutons Recipes
BEAN, FENNEL AND SAUSAGE SOUP
A healthy, flavorful soup. I love fennel and this is a favorite of mine. This is from Fix It And Forget It, Lightly and I adapted it to our taste.
Provided by carole in orlando
Categories European
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces.
- If using loose sausage meat, saute until done and drain well.
- Saute onions and fennel in oil in a skillet until soft.
- Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker.
- Cook on high for 2 hours, or low for 4 to 5 hours.
- Can also be made in a regular soup pot on the stove if desired.
- Remove bay leaf.
- Add spinach and cook until wilted, or if using frozen until heated through.
SAUSAGE AND FENNEL SOUP
From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.
Provided by Julie Bs Hive
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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SAUSAGE AND FENNEL SOUP WITH GOUDA CROUTONS
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- Add 2 tablespoons of olive oil to a large enameled dutch oven or other large heavy bottomed pot. Add the Italian sausage and cook over medium-high heat, using a spatula to break up the sausage as it cooks. Cook for about 8 minutes, or until the sausage is nicely browned. Use a spatula to remove the sausage to a paper towel lined plate and set aside.
- Add the diced onion and diced fennel bulbs to the pot and cook for another 5 minutes until softened. Add the carrot and fennel stalks and cook an additional 5 minutes until they are also softened. Add the minced garlic, reserved sausage, and thyme. Stir, and cook for just about a minute, until the garlic is fragrant. Pour in the sauvignon blanc and cook for a minute until slightly evaporated. Pour in the chicken stock & bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook for 30 minutes.
- Remove the lid from the pot and stir in the baby greens, tomato, and fennel fronds. Simmer for an additional 5 minutes until the greens are wilted, then turn off the heat.
- Meanwhile, preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and spread the baguette slices out on the parchment paper. Top each slice with a bit of shredded gouda, evenly dividing it among all the slices. Bake in the oven for about 15 minutes, or until the bread is golden and the cheese is melted. You can also quickly broil the cheesy bread pieces for a minute or two for a quicker result.
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