Sausage, Fennel, and Tomato Soup with Triple-Cheese Toast

  1. Heat a medium soup pot over medium-high heat.
  2. Add the EVOO and brown the sausage.
  3. Remove with a slotted spoon.
  4. Add the onions, fennel, and garlic and cook for 10 minutes.
  5. Add the sausage back, deglaze the pan with the wine, add the tomatoes and 2 cups beef stock, and bring to a boil.
  6. 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)

Another recipe

Switch theme