Autumn Comfort Soup

Name: Autumn Comfort Soup
Yield: Makes 4 quarts
Ingredients: 1 medium onion; 4 medium carrots; 1 medium red bell pepper; 6 cherry hot peppers; 4 cups kale; 6 cloves garlic; 1 cup farro; 1 delicata squash; 2 quarts chicken stock; 1 pound country style sausae; 1 bulb fennel, no frons; salt to taste; pepper to taste; water as needed, or to desired thickness; 4 medium tomatoes; 2 tablespoons poultry seasoning

By Jennie Allen • October 29, 2012 • 0 Comments

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Author Notes: A warming Blend of Autumn Flavors with a Little Twist of Italy. —Jennie Allen

Makes 4 quarts

1 medium onion
4 medium carrots
1 medium red bell pepper
6 cherry hot peppers
4 cups kale
6 cloves garlic
1 cup farro
1 delicata squash
2 quarts chicken stock
1 pound country style sausae
1 bulb fennel, no frons
salt to taste
pepper to taste
water as needed, or to desired thickness
4 medium tomatoes
2 tablespoons poultry seasoning

In a large stock pot, saute coursly diced onions and sausage in olive oil until sausage is cooked through. Add sliced carrots ( about 1/4 in thick), diced peppers, diced fennel (tender parts of bulb only). Add diced tomatoes and garlic and continue to saute until vegetables are tender and fragrant.
Add poultry seasoning, chicken stock and white wine. Simmer for about 1/2 hour. Meanwhile, coursly chop kale making sure to avoid the woody stems. Half the delicata squash and scoop out seeds with a spoon (seeds are delicious when roasted) cut again into quarters and slice across into 1/4 in pieces, skins on!. Add to the pot along with farro and continue to simmer until faro is al dente and kale is tender. Salt , pepper and water to taste and desired thickness. Can be eaten or frozen for up to 3 months. Serve with a crusty bread.

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