RED PEPPER, SAUSAGE, AND FENNEL SOUP
This soup is layered with ;avors. And then the fennel just gives it a slight licorice kick.
Add a crunchy green salad and you’ll feel souper satis;ed!
; large tomato, ;nely chopped
; medium bulb fennel,
cored and ;nely chopped
; teaspoons extra-virgin olive
Salt and freshly ground
; large yellow onion, chopped
; large carrot, chopped
; large celery rib, chopped
; garlic cloves, minced
; bay leaf
; cups chicken stock,
plus more if needed
; (;;-ounce) jar roasted red bell
; spicy Italian chicken sausages,
meat removed from the casing
Leaves of ;⁄; bunch Swiss chard,
mustard greens or kale, chopped
;⁄; teaspoon red pepper ;akes
Chili olive oil
Grated Parmesan cheese
Cracked black pepper
Fresh basil leaves,
cut into chi;onade
Preheat the oven to ;;; F.
In a medium bowl, combine the tomato and
fennel, stir in ; teaspoon of the oil and season
with salt and pepper. Place on a small baking sheet
(a pie plate works well), place in the oven and roast
for ;; minutes, or until the vegetables are softened.
Remove from the oven and set aside.
Meanwhile, heat ; teaspoon of the remaining oil
in a large saucepan over medium-low heat. Add
the onion, carrot and celery, and cook, stirring
occasionally, until starting to soften but not
browned, about ;; minutes. Add the garlic and bay
leaf, and cook for ; minute, or until aromatic. Add
the chicken stock, increase the heat to high and
bring to a simmer. Reduce the heat and simmer for
;; minutes, or until the vegetables are completely
softened. Remove the bay leaf. Add the soup and
roasted peppers to a blender and blend until
smooth (do this in batches if necessary). Wipe
out the saucepan and pour the soup back into it.
Season with salt and pepper.
Heat the remaining ; teaspoon oil in a large skillet
over medium-high heat. Add the sausage and cook,
stirring often, until well browned, about ; minutes.
Add the chard and red pepper ;akes, and cook,
stirring, until the chard is wilted, about ; minutes.
Spoon soup into bowls, add the roasted tomatoes
and fennel, then ;nish with the sausage and wilted
greens and your choice of garnishes. Serves ;.
It’s Sunday night at ;:;; sharp,
and I’m six years old. Or maybe
I’m eight. I could even be nine. No
matter—whatever my age, I can
tell you exactly what I was doing
at ; p.m. on just about every sin-
gle Sunday of my childhood. I was
sitting in front of the Magnavox
riveted to what was, at the time,
the greatest show on earth: Lassie.
For ;; minutes—well, ;; once you
subtracted the commercials—
everything else melted away; it
was just me and the Martin fam-
ily and the most devoted dog ever.
Timmy Martin was not an easy
child. The boy was constantly
hanging o; cli;s, getting trapped
in abandoned mine shafts, falling
into rivers—I think he even man-
aged to get himself caught in quick-
sand once or twice. But that was
okay, because whatever happened
to Timmy, you knew that Lassie
had his back. Now, you’d think that
seeing the most brilliant collie on
earth rescuing her master from
sinking into a pit of quicksand
would be the high point of an epi-
sode—but not for me. My favorite
part always came at the very end,
when Timmy’s mother would tousle
his hair, give him a gentle lecture
about how he should really make
more of an e;ort to avoid getting
trapped in abandoned mine shafts,
and serve him a piping hot bowl
of Campbell’s soup, which was, by
all accounts, m’m m’m good!
An excerpt from