Follow these steps for perfect results
Extra-virgin olive oil
Sweet Italian sausage links
Onion
thinly sliced
Fennel bulb
halved, cored and thinly sliced
Thyme sprigs
Chicken stock
Zucchini
thinly sliced
Salt
Pepper
freshly ground
Baguette slices
lightly toasted
Gouda cheese
finely shredded
Heat olive oil in a large, heavy saucepan.
Add sausage links and cook over moderate heat until golden brown and cooked through (about 10 minutes).
Transfer sausage to a plate.
Add onion to the saucepan and cook over moderate heat until softened (about 4 minutes).
Add fennel and thyme and cook, stirring, until softened (about 5 minutes).
Add chicken stock and simmer over moderately low heat until fennel is very tender (about 45 minutes).
Add zucchini, cover and simmer until barely tender (about 2 minutes).
Discard thyme sprigs.
Puree the soup in batches using a food processor.
Return the soup to the saucepan.
Thinly slice the sausage and add to the soup.
Season with salt and pepper and keep warm.
Preheat oven to 500°F.
Arrange baguette toasts on a baking sheet and top with half of the shredded Gouda cheese.
Bake for 1 minute, or until the cheese melts.
Ladle the soup into bowls and top with the cheesy toasts.
Sprinkle the remaining cheese on the soup and serve.
Expert advice for the best results
For a spicier soup, add a pinch of red pepper flakes.
Garnish with fresh parsley or fennel fronds.
Use a high-quality chicken stock for the best flavor.
Everything you need to know before you start
20 minutes
Soup can be made ahead and refrigerated for up to 3 days.
Ladle into bowls, top with croutons, and sprinkle with extra cheese. Garnish with fennel fronds.
Serve with a side salad.
Serve with crusty bread.
Crisp white wine complements the fennel and sausage.
Light and refreshing.
Discover the story behind this recipe
Comfort food, often enjoyed during colder months.
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