Published by
Dalisa
Hearty Leek and Italian Sausage Soup
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Baking — 45
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Preparation — 25
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Servings — 8
Ingredients
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1
package of gluten-free Dalisa hot Italian sausages (375 g)
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1 tbsp (15 mL)
olive oil
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⅓ cup (75 mL)
white wine
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2
leeks, thinly sliced
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1
fennel bulb, sliced in half and minced
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2 cups (500 mL)
celery, minced
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½ tsp (2.5 mL)
salt
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2
cloves garlic, chopped
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1 tsp (5 mL)
fennel seeds
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2 tsp (10 mL)
oregano
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1 tbsp (5 mL)
herbes de Provence
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¼ tsp (1.25 mL)
hot pepper flakes
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2 L
chicken broth
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⅓ cup (75 mL)
uncooked white rice
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Pepper to taste
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⅓ cup (75 mL)
fresh parsley, chopped
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⅓ cup (75 mL)
fresh basil, chopped
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Zest from ½ lemon
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Drizzle olive oil
Preparation
- Mince the leeks, fennel and celery.
- Remove the casings from the sausages. In a large skillet, heat 1 tbsp olive oil over high heat. Brown the sausage meat for 5 minutes, breaking it up using a spoon and stirring often.
- Deglaze with white wine and continue cooking for 2 minutes.
- Reduce heat to medium. Add the leeks, fennel and celery. Simmer for 6 minutes, stirring often.
- Add the garlic, fennel seeds, oregano, herbes de Provence and hot pepper flakes and continue cooking for 1 minute more, stirring often.
- Add the broth, rice and sausages. Season with pepper. Bring to a boil and simmer over medium-low heat for about 30 minutes.
- Add the parsley, basil and lemon zest. Serve in bowls and garnish with a drizzle of olive oil.
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