Michael Romano's Secret-Ingredient Soup
- Preparing Time: -
- Total Time: -
- Served Person: 4 to 6 servings
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 3/4 cup finely chopped onion
- 1 teaspoon finely chopped garlic
- 5 cups chicken or vegetable stock
- 3/4 cup finely chopped peeled carrot
- 3/4 cup well-washed thinly sliced leeks
- 1/4 teaspoon aleppo pepper or red pepper flakes
- 8 ounces italian fennel sausage (sweet or hot), casings removed
- 2 tablespoons medium-grind cornmeal (polenta)
- 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
- grated parmigiano-reggiano for serving
- Carbohydrate 12 g(4%)
- Cholesterol 29 mg(10%)
- Fat 17 g(26%)
- Fiber 3 g(11%)
- Protein 8 g(16%)
- Saturated Fat 5 g(25%)
- Sodium 759 mg(32%)
- Calories 229
Preparation Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally. Stir in the greens and cook for 15 minutes more, or until tender. Ladle into bowls and garnish with grated Parmigiano. Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt
Preparation Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally. Stir in the greens and cook for 15 minutes more, or until tender. Ladle into bowls and garnish with grated Parmigiano. Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt
