Published by
Dalisa
Hearty Dalisa Chorizo Sausage Soup
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Baking — 45
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Preparation — 15
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Servings — 6
Ingredients
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1 tbsp (15 mL)
olive oil
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450 g
Dalisa chorizo sausages
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3
leeks
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1
fennel bulb
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2 cups (500 mL)
celery
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3
cloves garlic, chopped
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1 tsp (5 mL)
fennel seeds
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1 tbsp (15 mL)
herbes de Provence
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1 pinch
crushed chili flakes, to taste
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3
bay leaves
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2 L
chicken broth
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1/2 cup (125 mL)
uncooked white rice
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1/3 cup (75 mL)
fresh Italian parsley
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1/3 cup (75 mL)
fresh oregano
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1
red onion
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1
lemon
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Salt and pepper
Preparation
- Pour the olive oil into a saucepan over medium-high heat and add the fennel seeds to roast them. Add the chopped red onion. Season with salt and pepper.
- Remove the casings from the sausages and add the meat to the pan. Sauté for about 5 minutes, breaking it up with a spoon.
- Dice the celery, fennel and leek. Add the vegetables to the sausage mixture. Save the celery leaves and fennel stalks for serving.
- Add the garlic, herbes de Provence, chili flakes and bay leaves. Continue cooking for about one minute, stirring regularly. Season with salt and pepper to taste.
- Add the rice and chicken broth, then stir. Bring to a boil and simmer over medium-low heat for about 45 minutes.
- Add the Italian parsley and oregano, then stir. Adjust seasoning to taste and add about 2 tbsp of lemon juice.
- Serve in bowls and garnish with lemon zest, a few celery leaves, fresh fennel stalks and a dash of crushed chili flakes.
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