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
- 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.
- 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)