fennel and potato soup with sausage

OUR RECIPES

Fennel and Potato Soup with Sausage

fennel and potato soup with sausage

OUR RECIPES

Fennel and Potato Soup with Sausage

There’s nothing like a bowl of soup to nourish the soul and warm your insides on a chilly day. Our Spicy Sicilian Sausage provides pleasant heat to this hearty soup, and it’s excellent for a starter or as a comforting meal on its own.

4 - 6
10
25

2 Schneiders Sicilian Sausage, quartered lengthwise and diced

3 T unsalted butter

1 medium onion, thinly sliced

1 large leek, thinly sliced

1 medium bulb of fennel, thinly sliced

4 cloves garlic, thinly sliced

1 med Yukon gold potato, peeled, thinly sliced

1.5 L chicken stock

1 cup 35% cream

2 T chives, thinly sliced

¼ cup sour cream

2 t salt

Fennel pollen, optional

In a large pot on medium heat, add the butter, onion, leek, and fennel. Cook, stirring occasionally, until everything is soft with no colour.

Add the garlic and potato to the pot and continue to cook for a few more minutes.

Pour in the chicken stock, bring to a boil, and reduce heat to low and simmer until the potatoes and vegetables are tender.

While the soup is cooking, fry the sausage in a small pan on medium heat until lightly caramelized. Reserve on a plate lined with paper towel until the soup is ready to serve.

In small batches, blend the soup in a blender until smooth. Strain the soup through a fine-mesh sieve into a medium-sized pot.

Adjust the seasoning of the soup to taste, bring back to a boil, and serve.

Garnish soup with a generous spoonful of sour cream, sausage, fresh chives, and fennel pollen, if desired.