Autumn Comfort Soup
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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