Andouille, Fennel and Leek Soup
1 tbsp oil
1 yellow onion, medium diced
1 leek, diced and rinsed
1 fennel bulb, cleaned and diced (including stalk but not the fronds)
- Heat oil to almost smoke point in a heavy pot (I used my Le Creuset pot again). Toss in the onions, fennel and leek and let sit till they are slightly caramelized (with color on them) and stir. Continue to let sit for a bit and then stir until the vegetables just begin to get shiny.
- Add the garlic and stir. Cook for 2-3 minutes more.
2 Yukon Gold potatoes, peeled and diced
1 Idaho potato, peeled and diced
1 (14 oz) can turnip greens with juice (seasoned Southern style)
2 Turkish bay leaves
1/4 tsp caraway seed
8 cups chicken stock (I used some saved from a roasted chicken, some from a can and the rest from a paper box)
- Add remaining ingredients and bring to a boil. Simmer on very low for one hour. Serve with crusty bread.