This yummy recipe is perfect for this wintery, blustery nights. Creamy, rich and comforting you’ll want to make this tasty soup every night of the week!
This tasty soup is coming to you straight from Northern-Italy. Inspired by all the bold and vibrant flavors of that country, this soup is just as impressive as it is comforting. If you’re looking for a rich winter treat that can warm those bones, then this soup is perfect for you. Best part? It can even be made vegetarian and vegan friendly by using sausage and cream substitute (readily available at many grocers). Below, I’ve included the non-vegan edition, so eat your heart out carnivores!
To start off, you’re going to need a few ingredients. This recipe serves 8. So, unless you’re serving a large dinner party or are looking to freeze your delicious concoction — reduce accordingly.
- 3 tablespoons of oil
- 400g/14oz high-quality Italian sausages (with the skins removed)
- 1 onion (finely chopped)
- 1 head of fennel (finely chopped)
- 2 sticks of celery (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 tablespoons of fennel seeds
- 500g/1lb floury potatoes (peeled and finely chopped)
- 800ml/1 ¼ fl oz hot chicken stock
- ½ savoy cabbage (core discarded, finely shredded)
- 200ml/7oz double cream
Start by finely chopping the onion, fennel, celery and cloves. Once those are done, set them to the side and carefully peel and finely chop the potatoes. After the potatoes are completed prepare your cabbage by discarding the core and finely shredding. With your prep complete, it’s now time to move onto the main event: cooking!
MAKING THE SOUP:
1. Heat the oil in a large, heavy saucepan and once hot, add the sausages, breaking them up into small bits with your spoon. Fry for a few moments until they just begin to colour, then remove half and put to one side for a moment.
2. Add the onion, fennel, celery, garlic, fennel seeds and a pinch of salt to the remaining sausages and fry for 10-15 minutes until the vegetables are soft and sweet.
3. Stir in the potatoes and season well with salt and pepper. Mix in the stock, cover with a lid and leave to boil for 15-20 minutes.
4. After 10 minutes of cook time, add the cabbage. Cook until the potatoes are so soft they are falling apart. The cabbage will be nice and tender.
5. Once the soup is cooked, remove from the heat and — using a hand mixer or food processor — blend the soup until it is nice and creamy. Once all the lumps have been smoothed, stir in the cream and adjust the seasoning to taste. Make sure to keep it warm!
6. Place a small frying pan over high heat and add the sausage once it is hot. If the sausages begin to stick, don’t be afraid to add just a touch of olive oil or vegetable oil.
7. With your sausages cooked, distribute the soup into the bowls and top with a few crisp sausages to garnish.
And voila! You’ve got a scrumptious, heart-warming comfort food that you’ll be craving for days to come. All in all, you can make this soup in about an hour (including prep time) so it’s a quick and relatively easy option as well. If you really want to get your money’s worth, then consider making even more and freezing it.