Sunday, January 24, 2010
~As per usual everything is to taste~
Remove skin from sausage if using sausages, heat pot with oil once hot and thinly diced onions and garlic saute for a few minutes then throw in your sausage, peppers and mushrooms cook until the sausage isnt pinkish anymore! Drain the mixture if you like as sauasage is pretty fatty! Once you have drained it add your fennel and basil and mix well, add a couple cups of stock at this point and mix well let the soup sit and simmer for about 15-20 mins. Now add 1-2 cups of water to your soup at this point you will want to add your green beans :) let the soup cook another 20mins stir it through out this time. Add about hlf and cup to a cup of heavy whipping cream depends how creamy you want the soup to be, keep in mind this is NOT a thick soup at all! The longer it cooks the tastier it gets :)
The bowls of soup you see pictured are garnished with sour cream and freshly grated parmesan cheese!