Michael Romanos Secret Ingredient Soup Recipes

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MICHAEL ROMANO'S SECRET-INGREDIENT SOUP



Michael Romano's Secret-Ingredient Soup image

Provided by Michael Romano

Categories     Soup/Stew     Cheese     Dinner     Lunch     Parmesan     Sausage     Kale     Winter     Hominy/Cornmeal/Masa     Simmer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
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)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving

Steps:

  • 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.

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