My F&W
quick save (...)
Hearty Fennel Soup with Sausage and Gouda Croutons
© Dana Gallagher

Hearty Fennel Soup with Sausage and Gouda Croutons

  • ACTIVE: 40 MIN
  1. 2 tablespoons extra-virgin olive oil
  2. 3/4 pound sweet Italian sausage links
  3. 1 medium onion, thinly sliced
  4. 3 medium fennel bulbs—halved, cored and thinly sliced
  5. 2 thyme sprigs
  6. 6 cups chicken stock or low-sodium broth
  7. 1 medium zucchini, thinly sliced
  8. Salt and freshly ground pepper
  9. Six 3/4-inch-thick baguette slices, lightly toasted
  10. 6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded
  1. Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate.
  2. Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs.
  3. Working in 2 batches, puree the soup in 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.
  4. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.
Make Ahead The soup can be refrigerated overnight. The plain toasts can be stored in an airtight container overnight.

Suggested Pairing

This soup has so many flavors—sweet fennel, spiced sausage, nutty Gouda—that it needs a fruity wine with up-front acidity, like a New World Sauvignon Blanc from South Africa.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.