Recipe - Potato And Sausage Soup With Fennel

4 ounce Light sausage
One half cup Diced onion; red and/or
white
1 teaspoon Olive oil
2 Cloves garlic; smashed
One half teaspoon Coarsely ground pepper
1 pound Potatoes; 1/2" cubed
One half cup Chopped fennel stalks; with
tops
1 teaspoon Bacos® LF; optional
4 cup Water; or vegetable broth
2 teaspoon Chicken base; low salt
1 Sprig tarragon; left whole
One fourth cup Shredded cabbage; or kale
One fourth cup Chopped spinach; leaves only
1 teaspoon Fresh oregano; chopped
1 cup Water; as needed

TO SERVE
2 tablespoon Evaporated skim milk; or
nonfat dry milk, optional
Parmesan cheese; freshly
grated

In a nonstick large saucepan, brown the sausage. Remove and let cool.
Coarsely chop.

While the sausage cool, brown the onion in olive oil, stirring frequently
until soft and sweet. Add garlic and pepper. Add the potatoes, fennel
stalks, and bacon bits. Stir to warm. Then add the water or broth. Season
with bouillon base and a sprig of tarragon. Bring to a boil and simmer for
15 to 20 minutes. Remove the tarragon sprig. Mash some of the potatoes to
thicken the soup. Add the sausage, finely shredded cabbage or kale and
spinach. Add water, if needed. Taste and add chopped oregano to taste
(about 1 teaspoon fresh, One fourth teaspoon dried.) Heat gently (do not boil) for
about 8 to 10 minutes. Serve. PER SERVING: 160.8 cals, 5.5 g fat (29.9%
cff).

A country soup with the intriguing tastes of fennel and tarragon; similar
to Olive Garden's Toscana. Dec 97 /path

TIP: Some may wish to keep the fennel weed (leaves) whole so that they may
be removed before serving. Try Jimmy Dean's Turkey Sausage or the Turkey
Store's Italian, casings removed.

Recipe by: Pat Hanneman in Soup Scoop (Dec 1997)

Posted to Digest eatlf.v097.n306 by KitPATh phannema@wizard.ucr.edu on
Dec 02, 1997