Sausage, Fennel, and Tomato Soup with Triple-Cheese Toast
- Leeks
- Butter
- Thyme
- 1 thinly sliced fennel bulb for 1 of the yellow onions
- 4 crushed garlic cloves for the shallots
- 1 28-ounce can crushed tomatoes for 4 cups of the beef stock
- Shredded Fontina for the Gruyere
- Shredded Provolone for the Cheddar
- Shredded Scamorza (smoked, firm mozzarella) for the smoked Gouda
- 1 pound bulk sweet Italian sausage
- Heat a medium soup pot over medium-high heat.
- Add the EVOO and brown the sausage.
- Remove with a slotted spoon.
- Add the onions, fennel, and garlic and cook for 10 minutes.
- Add the sausage back, deglaze the pan with the wine, add the tomatoes and 2 cups beef stock, and bring to a boil.
- Season with salt and pepper to taste and serve with the cheese toasts, made just as for the master recipe, #307, using the cheesy combo listed.
leeks, butter, thyme, onions, garlic, tomatoes, gruyere, cheddar, gouda, sausage
Taken from www.epicurious.com/recipes/food/views/sausage-fennel-and-tomato-soup-with-triple-cheese-toast-374517 (may not work)