A pork, fennel and chard soup we made up on the fly! Well worth saving. A delicious winter’s night soup.
- 2 tablespoons olive oil
- 2 bunches Swiss chard, stems cut into 1/2-inch dice and leaves and chopped into 1 1/2-inch ribbons
- 1 bulb fennel, 1/2-inch dice
- 3 carrots, 1/2-inch half moons
- 2 stalks celery, 1/2-inch half moons
- 2 leeks, cleaned, cut into quarters then 1/2-inch dice
- Salt and pepper
- 2 cloves garlic, chopped fine
- 3 quarts chicken broth, homemade if possible
- 1 pound bulk sweet Italian sausage (or links, removed from casings)
- Juice of 1/2 lemon
- Set a stockpot over medium high heat and warm the olive oil until shimmering (if you touch your fingers to water and fling droplets into the oil, it should spatter).
- Add the Swiss chard stems, fennel, carrots, celery and leeks. Season generously with salt and pepper. Sweat the vegetables until they are translucent and slightly soft but not falling apart, about 5 to 8 minutes. Add the garlic and cook another minute or two.
- Add the broth and bring to a boil, then turn down to a slow simmer.
- Add the pork sausage by pinching off 1/2-inch sizes pieces and dropping them into the hot broth. (Be careful!). Simmer until the sausage is cooked through, about 10 minutes.
- Add Swiss chard and stir. Taste for salt and pepper.
- Squeeze the lemon half into the soup and stir just before serving.