Fennel, Sausage and Potato Stoup

October 2006
Fennel, Sausage and Potato Stoup

by 7 people

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A "stoup" is thicker than soup and thinner than stew. This dish is at once sweet and savory—and so satisfying on cool early-autumn evenings.

Makes: 4 servings

Prep: 10 mins

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound uncooked sweet Italian sausage
  • 1 onion, chopped
  • 1 large fennel bulbquartered, cored and thinly sliced (reserve a handful of fronds, chopped)
  • 3 garlic cloves, chopped
  • 1 fresh or dried bay leaf
  • Salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 6 cups chicken broth
  • 3 Idaho or russet potatoes (about 1 1/2 pounds), peeled and thinly sliced
  • 1/2 cup fresh basil leaves, chopped
  • Flat-leaf parsley, chopped (a generous handful)
  • Freshly grated Asiago or Grana Padano cheese, to pass around the table
  • Crusty Italian bread, to pass around the table
  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. Add the onion, fennel, garlic and bay leaf. Season with salt and pepper and cook for 5 minutes. 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.
  2. Turn off the heat, adjust the seasonings and top the stoup with the chopped fennel fronds, basil and parsley. Pass around the cheese and bread at the table.
  • Sebastiani Sonoma County Merlot 2002 (California)