This post was the hydrangeas before they wilted.
1 tablespoon olive oil
3/4 pound sweet Italian sausage (about 4 links), casings removed (I substituted Brats)
1 large russet potato, peeled and cut into large dice (about 2 cups)
1 medium red onion, cut into large dice
1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 cups), plus 1 to 2 tablespoons chopped fennel fronds for garnish
3 tablespoons dry sherry
4 cups lower-salt chicken broth
1/4 cup chopped fresh flat-leaf parsley (I used about 1/8 cup)
1/4 cup chopped oil-packed sun-dried tomatoes, drained (I substituted bell pepper and added them with the onion)
2 tablespoons heavy cream (I used fat-free half & half)
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper (I did not need additional salt)
Heat oil in a 4-quart saucepan over medium-high heat. Add sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to brown, about 3 minutes. Stir in potato, onion, and fennel and cook, stirring occasionally, until onion begins to soften, about 2 minutes. Add sherry and stir, scraping bottom of the pot to loosen any browned bits, about 30 seconds.
Stir in chicken broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, 10 to 12 minutes.
Add parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated.
Using spatula or a potato masher, gently crush cooked potatoes until most of them are mashed and stew is somewhat thickened. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Serve hot, garnished with fennel fronds.
Yield: 4 servings.
NOTE: I lightly mashed the potatoes leaving more bite-sized pieces.
Tiffany Victoria says
That looks amazingly delicious!!!
Your table for two is perfect! I love soup and yours looks wonderful! Thank you for sharing the recipe.
Blessings My Friend,
Blackberry Lane says
Looks delicious. So many special keepsakes to make your tablescape beautiful.
We love sausage and potato soup. I don't think my recipe has fennel in it. I'll have to try this. Thanks.
What a cozy spot for the two of you, Lorraine. You've set it with such charm. I love all the blue with your lacy cloth. The soup sounds perfect for warming the soul.
Alycia Nichols says
You guys have the right idea with that table for 2! It's just the right size without a lot of unnecessary clean up afterwards!
LOVE that Dutch oven! The color is just brilliant!
I'm sorry the weather has taken its toll on some of your plantings. I know how that stings! Those you were able to bring in look so puffy and pretty!
The soup looks fantastic! I can almost taste it…and that bread!
The soup looks wonderful.. however it's about 108 or so and soup isn't the answer!!! so I'm saving it for a cooler day come fall. Love your pretty setting. The lace and the blue plates just make me giddy with joy. It all looks so good. xo marlis
Mid-Atlantic Martha says
What a sweetly cozy spot for some wonderful homemade soup and delightful conversation with your beau. Beautifully set.
You do things so beautifully, Lorraine. Your food is always a work of art! xo Diana
Lynn@Happier Than a Pig in Mud says
The soup sounds great and what a cozy spot for dinner! Gotta add fennel to the long list of things I haven't tried yet:@)
That soup sounds really good. Your table looks so pretty and inviting.
Barbara F. says
I love your table for two and the soup sounds yummy and satisfying. Love the pineapple candle holders. Looks beautiful and romantic. xo
Yet again a big 'yumms' up from me. You make the most delicious sounding things and your table always looks so lovely.
The soup looks wonderful and so does your little table 🙂
Lorraine it looks delicious and we also had soup the other day after a rain storm. Even though it's still warm out side it just makes me think "soup." I love your dutch oven, and how you make your "dinners for two" so special!