Fennel, Sausage, and Potato Stoup

• 2 tablespoons extra virgin olive oil
• 1 lb sweet Italian sausage
• 1 onion, chopped
• 1 large fennel bulb, quartered, cored and thinly sliced (reserve a handful of fronds, chopped)
• 3 garlic cloves, chopped
• 1 bay leaf
• salt & freshly ground black pepper
• 12 cup dry white wine
• 6 cups chicken broth
• 3 russet potatoes, peeled and thinly sliced
• 12 cup fresh basil leaf, chopped
• flat leaf parsley, chopped (a generous handful)
• freshly grated asiago cheese or grana padano, to pass around the table
• crusty Italian bread, to pass around

1. In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
2. Add the sausage, breaking it up with a wooden spoon, and brown for a couple of minutes.
3. Add the onion, fennel, garlic and bay leaf.
4. Season with salt and pepper and cook for 5 minutes.
5. Deglaze the pan with the wine, stirring for about 2 minutes, then add the broth, cover and bring to a boil.
6. Add the potatoes and cook, uncovered, until tender, about 10 minutes.
7. Turn off the heat, adjust the seasonings and top the stoup with the chopped fennel fronds, basil and parsley.
8. Pass around cheese and bread at the table.

extra virgin olive oil, sweet italian sausage, onion, fennel bulb, garlic, bay leaf, salt, white wine, chicken broth, potatoes, fresh basil leaf, flat leaf parsley, cheese, crusty italian bread

Taken from www.food.com/recipe/fennel-sausage-and-potato-stoup-223439 (may not work)