Making chicken soup without onions or garlic — or tomatoes — can be pretty tricky, I’ve found after some unfortunate experimentation. But this recipe came together rather nicely on a weeknight, and it was really quite good! The fennel actually makes a decent substitute for onions in this type of preparation, adding some bulk and flavor without being too intense. Of course, having super-rich, super-delicious homemade chicken broth really helps the whole thing come together as well.
Here’s what I used:
2 T (or more) coconut oil
3 large fennel bulbs, thinly sliced (make sure to save the fronds for juicing!)
3 large (i.e. bratwurst-sized), or 9 small (i.e. diner-breakfast-sausage-sized), chicken (or turkey) breakfast sausages, ideally from a butcher who can tell you exactly what they put into them
1 ½ quarts homemade chicken stock
2 T chives
Salt and pepper to taste
Chopped fresh parsley, olive oil, and raw egg yolks to garnish
Heat oil in pan, cook fennel until starting to brown and stick to the bottom.
Add sausages and cover with broth, scraping the browned bits off the bottom of the pan.
Add chives, salt, and pepper.
Cook until sausages are nearly cooked through, then remove from pot and slice into bite-sized pieces.
Return sausage to pot, bring to a gentle boil for a couple of minutes to finish cooking, then serve in bowls.
Once cool enough to comfortably stick your finger into the soup without burning, garnish with fresh parsley, plenty of extra virgin olive oil, and raw egg yolks.
Photo Credit: Nick Saltmarsh on Flickr
This post is part of Monday Mania, Mingle Monday, Mangia Monday, Melt-in-Your-Mouth Monday, Hearth-and-Soul Hop, Tasty Tuesday Party, Traditional Tuesdays, Fat Tuesday, Real Food Wednesday, Healthy2Day Wednesday, Simple Lives Thursday, Turning the Table, Pennywise Platter, Full Plate Thursday, and Sunday Night Soup Night.
10 Responses to Fennel Chicken Sausage Soup (GAPS-friendly, Nightshade/Onion/Garlic-Free)
Leave a Reply
We Support FTCLDF!
Without garlic and onion? Sounds like you need some magic there. But I agree with this recipe. Sounds like you really made some magic in it:)
Following and Liked your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma’s Lounge ( http://olahmomma.com/momlounge ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings.
If you are interested, I am also giving away my Over and Under themed personally handmade bookmark. This is not a contest. Everyone can request this beautifully handmade bookmark for FREE. Simply get this link to make your request: http://blyro.peachburst.com/free-beautifully-handmade-bookmarks-by-blyro.html/
Thank you and have a great day from http://olahmomma.com
Thanks for commenting! Yeah, it’s SO hard cooking without alliums!! Hopefully some day we’ll be able to eat them again!
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/
I agree this sounds very tasty! I keep meaning to try fennel in soups. I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
Cool! I’ll put it up! I think I’m going to have a soup recipe coming up next week too — so I’ll try to remember this!!
We just love Fennel and grow it in our garden, so this is a perfect recipe for us to try. It just looks delicious and I love the combination of flavor. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Oh, I wish I could figure out how to grow fennel well! Every time I’ve tried it just comes out very tough and stringy.
Thanks for commenting!
I love fennel, but I never would have thought to use it in in Chicken soup. I love discovering a new flavor combination! Thanks for sharing your recipe with the hearth and soul Hop.
Hi Megh, thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
Thanks! I’ll try to remember to post my gumbo soup for the next hop!