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Al's Bean And Sausage Soup

none

2 tablespoons canola oil
1 pound kielbasa sausage, diced
4 large garlic cloves, chopped (7)
1 bulb fennel; chopped
1 onion; chopped
2 carrots; chopped
10 large Button mushrooms; chopped
1 celery heart with leaves
1 small bag spinach leaves
3 900 ml box chicken broth
4 cups water; plus
2 tbsp redibase turkey stock
2 15 oz cans can navy beans
1 15 oz can can diced tomatoes with herbs
1 500ml ctner sour cream
1 tbsp crushed red peppers; heaping

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add
in
crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
minutes more. Add broth, water, turkey stock navy beans with their juices
and spinach. Simmer until flavors blend and soup thickens slightly, about
20 minutes. Stir in the sour cream simmer 5 more minutes. Season to taste
with salt and pepper.

Ladle soup into bowls.

10-3 cup servings approx

Notes:
could use more sour cream

** Exported from Now You're Cooking! v5.75 **

Mr Libido Incognito wrote:
> @@@@@ Now You're Cooking! Export Format
>
> Al's Bean And Sausage Soup
>
> none
>
> 2 tablespoons canola oil
> 1 pound kielbasa sausage, diced
> 4 large garlic cloves, chopped (7)
> 1 bulb fennel; chopped
> 1 onion; chopped
> 2 carrots; chopped
> 10 large Button mushrooms; chopped
> 1 celery heart with leaves
> 1 small bag spinach leaves
> 3 900 ml box chicken broth
> 4 cups water; plus
> 2 tbsp redibase turkey stock
> 2 15 oz cans can navy beans
> 1 15 oz can can diced tomatoes with herbs
> 1 500ml ctner sour cream
> 1 tbsp crushed red peppers; heaping
>
> Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
> garlic and sauté until sausage is lightly browned, about 8 minutes. Add
> in
> crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
> minutes more. Add broth, water, turkey stock navy beans with their juices
> and spinach. Simmer until flavors blend and soup thickens slightly, about
> 20 minutes. Stir in the sour cream simmer 5 more minutes. Season to taste
> with salt and pepper.
>
> Ladle soup into bowls.
>
> 10-3 cup servings approx
>
> Notes:
> could use more sour cream
>
> ** Exported from Now You're Cooking! v5.75 **
>

<<Snagged for file>>

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

In article >,
Mr Libido Incognito > wrote:

> @@@@@ Now You're Cooking! Export Format
>
> Al's Bean And Sausage Soup
>
> none
>
> 2 tablespoons canola oil
> 1 pound kielbasa sausage, diced
> 4 large garlic cloves, chopped (7)
> 1 bulb fennel; chopped
> 1 onion; chopped
> 2 carrots; chopped
> 10 large Button mushrooms; chopped
> 1 celery heart with leaves
> 1 small bag spinach leaves
> 3 900 ml box chicken broth
> 4 cups water; plus
> 2 tbsp redibase turkey stock
> 2 15 oz cans can navy beans
> 1 15 oz can can diced tomatoes with herbs
> 1 500ml ctner sour cream
> 1 tbsp crushed red peppers; heaping
>
> Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
> garlic and sauté until sausage is lightly browned, about 8 minutes. Add
> in
> crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
> minutes more. Add broth, water, turkey stock navy beans with their juices
> and spinach. Simmer until flavors blend and soup thickens slightly, about
> 20 minutes. Stir in the sour cream simmer 5 more minutes. Season to taste
> with salt and pepper.
>
> Ladle soup into bowls.
>
> 10-3 cup servings approx
>
> Notes:
> could use more sour cream
>
> ** Exported from Now You're Cooking! v5.75 **

I just bought fennel for the first time in my life. :-)
Soup sounds interesting for it, but I intend to roast it with some
chicken and other mixed veggies.

Think it'll work out ok???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on 06 Jan 2007 in rec.food.cooking

> I just bought fennel for the first time in my life. :-)
> Soup sounds interesting for it, but I intend to roast it with some
> chicken and other mixed veggies.
>
> Think it'll work out ok???
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson
>

I've roasted fennel bulb chunks with mixed root veggies and whole garlic
cloves quite successfully. But never with a whole chicken involved...just a
pan of mixed veggies drizzled with oil and lightly seasoned in the oven at
say 400F till nicely browned.

I'm guessing it'll turn out good and more than meet your expectations.

Ravenlynne wrote:

> <<Snagged for file>>

Ditto

What is the significance of the chicken broth AND turkey stock?

John Kane, Kingston ON Canada

In article >,
Mr Libido Incognito > wrote:

> Omelet wrote on 06 Jan 2007 in rec.food.cooking
>
> > I just bought fennel for the first time in my life. :-)
> > Soup sounds interesting for it, but I intend to roast it with some
> > chicken and other mixed veggies.
> >
> > Think it'll work out ok???
>
> I've roasted fennel bulb chunks with mixed root veggies and whole garlic
> cloves quite successfully. But never with a whole chicken involved...just a
> pan of mixed veggies drizzled with oil and lightly seasoned in the oven at
> say 400F till nicely browned.
>
> I'm guessing it'll turn out good and more than meet your expectations.

Thanks dear!

The chicken will be surrounded with a veggie mix in a pan in the oven.
I'm hoping that the fennel will flavor the chicken. I may layer the
"leaves" over the top.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

John Kane wrote on 06 Jan 2007 in rec.food.cooking

> Ditto
>
> What is the significance of the chicken broth AND turkey stock?
>
> John Kane, Kingston ON Canada
>
>

I don't understand the question...

In article >,
Omelet > wrote:

-- snip--

> I just bought fennel for the first time in my life. :-)

Try this recipe. I think it's one of the best things that can happen to
fennel.

Isaac

===

* Exported from MasterCook *

Sweet Fennel Jewish Style - Finochi alla Giudia

Recipe By :
Serving Size : 1 Preparation Time :
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bulbs fennel -- without tops
4 tablespoons good olive oil -- extra-virgin
4 cloves garlic -- cut 1/4" dice
1/2 cup water
salt & pepper to taste

Preparing the fennel:

Discard any hard or bruised outer layers of the bulbs. Trim away
darkened base. Cut bulb in half lengthwise, then cut into julienne
strips between 1/4 and 1/2 inch wide.

Cooking the garlic:

Heat the oil in a large skillet over medium heat. Add the garlic, turn
heat to low, and cook about 8 minutes, or until pieces are pale blond.
Take care not to cook beyond a golden color or the garlic will become
bitter. Immediately scoop out garlic and reserve.

Cooking the fennel:

Have a platter warming in a slow oven. Turn the heat up to medium high
and add the fennel to the pan the garlic was cooked in. Sauté about 10
minutes, turning the pieces so they become golden brown on all sides.
Once fennel is browned, add water to pan and sprinkle with salt and
pepper. Cover pan tightly and cook over medium-low heat for five to 8
minutes, or until fennel is tender.

(Note: I find that it takes considerably longer than this to get the
fennel nice and tender. Longer cooking seems to develop the flavor more,
too. 20 - 30 minutes may not be excessive.)

Uncover pan and boil away any remaining liquid. Remove fennel to heated
platter and sprinkle garlic over. Serve immediately. Wonderful with
sauteéd veal dishes. Good cold too; could be served at a picnic.

In article >,
isw > wrote:

> In article >,
> Omelet > wrote:
>
> -- snip--
>
> > I just bought fennel for the first time in my life. :-)
>
> Try this recipe. I think it's one of the best things that can happen to
> fennel.
>
> Isaac
>
> ===
>
> * Exported from MasterCook *
>
> Sweet Fennel Jewish Style - Finochi alla Giudia
>
> Recipe By :
> Serving Size : 1 Preparation Time :
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 bulbs fennel -- without tops
> 4 tablespoons good olive oil -- extra-virgin
> 4 cloves garlic -- cut 1/4" dice
> 1/2 cup water
> salt & pepper to taste
>
> Preparing the fennel:
>
> Discard any hard or bruised outer layers of the bulbs. Trim away
> darkened base. Cut bulb in half lengthwise, then cut into julienne
> strips between 1/4 and 1/2 inch wide.
>
> Cooking the garlic:
>
> Heat the oil in a large skillet over medium heat. Add the garlic, turn
> heat to low, and cook about 8 minutes, or until pieces are pale blond.
> Take care not to cook beyond a golden color or the garlic will become
> bitter. Immediately scoop out garlic and reserve.
>
> Cooking the fennel:
>
> Have a platter warming in a slow oven. Turn the heat up to medium high
> and add the fennel to the pan the garlic was cooked in. Sauté about 10
> minutes, turning the pieces so they become golden brown on all sides.
> Once fennel is browned, add water to pan and sprinkle with salt and
> pepper. Cover pan tightly and cook over medium-low heat for five to 8
> minutes, or until fennel is tender.
>
> (Note: I find that it takes considerably longer than this to get the
> fennel nice and tender. Longer cooking seems to develop the flavor more,
> too. 20 - 30 minutes may not be excessive.)
>
> Uncover pan and boil away any remaining liquid. Remove fennel to heated
> platter and sprinkle garlic over. Serve immediately. Wonderful with
> sauteéd veal dishes. Good cold too; could be served at a picnic.

<did not snip awesome recipe>

That sounds like something to try for sure! And it's very simply, thank
you! I only bought 2 fennell bulbs tho' as I want to make sure I like it
first. :-) I'm sure I will.....
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> <did not snip awesome recipe>

We noticed. Is your delete key broke-back?

> Peace, Om
>
> Remove _ to validate e-mails.

Why do you think any body would want to e maile your mouldy arse?
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

she just got the terms reversed........dyslexic?