Celebrate cooler fall weather and the fresh bounty in the farmers markets by making a pot of soup. These easy recipes lend themselves to improvisation. Add a loaf of rustic bread, serve with an ass...
- 3 tablespoons extra-virgin olive oil
- 1 pounds fresh sausages
- 1 large onion, ﬁnely chopped
- 1 medium fennel bulb, trimmed and sliced crosswise
- 1 clove garlic, minced
- 2 large sweet potatoes (about 1½ pounds), peeled and cubed
- 4 cups chicken or vegetable broth
- 2-4 fresh sage leaves, chopped
- 1 teaspoon crushed red pepper
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add sausages and cook until brown and cooked through. Remove from the pan and slice into bite-size pieces. Set aside. Add remaining 1 tablespoon of olive oil to the pan and turn the heat down to medium low. Add onion, fennel and garlic and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in sage and crushed pepper and cook for another two minutes.
Add sweet potatoes to the pot, pour in broth and bring mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, 20 to 25 minutes. Season to taste with salt
Transfer half of the soup to a blender and puree until smooth. Return to the pot, stir to combine and add sausages. Simmer until they are heated through. Serve in individual bowls with Parmesan sprinkled over the top.