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Leek, Fennel, and Italian Sausage Comfort Stew
2022-02-28
https://www.metro.ca/userfiles/image/recipes/soupe-reconfort-poireaux-fenouil-saucisses-italiennes-11862.jpg
PT25M
PT45M
PT1H10M
Remove the sausage casings. In a large pot, heat 1 tablespoon (15 mL) of olive oil on high. Cook the sausage meat for 5 minutes while using a spoon to break up the meat. Stir frequently. Deglaze with the white wine and cook for another 2 minutes. Set aside in a plate.Lower the heat to medium. Add the remaining oil and sauté the leeks, fennel, celery, and salt for 6 minutes while stirring frequently.Add the garlic, fennel seeds, oregano, herbes de Provence, and red pepper flakes. Cook for another minute while stirring frequently.Add the broth, rice, and Italian sausages. Season with pepper. Bring to a boil and let simmer on medium low for 30 minutes.Add the frozen peas, parsley, basil, and lemon zest. Serve in bowls and top with a drizzle of olive oil.Can be frozen.Source : K pour Katrine
6-8
3
2
4
2
1 tablespoons (15 mL) olive oil + 2 tablespoons (30 mL)
1 lb (450 g) gluten-free and dairy-free Italian sausages (about 5 sausages)
1/3 cup (80 mL) white wine
2 leeks leeks, chopped
1 fennel bulb, halved and chopped
2 cups (500 mL) celery, chopped
1/2 teaspoon (2,5 mL) salt
2 garlic cloves, chopped
1 teaspoon (5 mL) ground fennel seeds
2 teaspoon (10 mL) dried oregano
1 teaspoon (5 mL) Herbes de Provence
1/4 teaspoon (1,25 mL) red pepper flakes
2 L chicken broth
1/3 cup (80 mL) uncooked white rice
Pepper to taste
1 cup (250 mL) frozen peas
1/3 cup (80 mL) fresh parsley, chopped
1/3 cup (80 mL) fresh basil
Zest of 1/2 lemon
A drizzle of olive oil
Leek, Fennel, and Italian Sausage Comfort Stew
6-8
Soup
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME
Ingredients
-
1 tablespoons
(15 mL)olive oil + 2 tablespoons (30 mL)
-
1 lb
(450 g)gluten-free and dairy-free Italian sausages (about 5 sausages)
-
1/3 cup
(80 mL)white wine
-
2
leeks leeks, chopped
-
1
fennel bulb, halved and chopped
-
2 cups
(500 mL)celery, chopped
-
1/2 teaspoon
(2,5 mL)salt
-
2
garlic cloves, chopped
-
1 teaspoon
(5 mL)ground fennel seeds
-
2 teaspoon
(10 mL)dried oregano
-
1 teaspoon
(5 mL)Herbes de Provence
-
1/4 teaspoon
(1,25 mL)red pepper flakes
-
2 L
chicken broth
-
1/3 cup
(80 mL)uncooked white rice
-
Pepper to taste
-
1 cup
(250 mL)frozen peas
-
1/3 cup
(80 mL)fresh parsley, chopped
-
1/3 cup
(80 mL)fresh basil
-
Zest of 1/2 lemon
-
A drizzle of olive oil
Preparation
Remove the sausage casings. In a large pot, heat 1 tablespoon (15 mL) of olive oil on high. Cook the sausage meat for 5 minutes while using a spoon to break up the meat. Stir frequently. Deglaze with the white wine and cook for another 2 minutes. Set aside in a plate.
Lower the heat to medium. Add the remaining oil and sauté the leeks, fennel, celery, and salt for 6 minutes while stirring frequently.
Add the garlic, fennel seeds, oregano, herbes de Provence, and red pepper flakes. Cook for another minute while stirring frequently.
Add the broth, rice, and Italian sausages. Season with pepper. Bring to a boil and let simmer on medium low for 30 minutes.
Add the frozen peas, parsley, basil, and lemon zest. Serve in bowls and top with a drizzle of olive oil.
Can be frozen.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
