Sausage and Fennel Simmer

This Spanish dish from Galicia is also known as caldo gallego, I made it with my favourite ingredient fennel.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 3 Prep: 10 min Cook: 35 min

Ingredients

Fennel bulbs 1-2
Sausages 8
Potatoes (large) 2
Tinned butterbeans 1
Chicken stock to cover
Salt & pepper as required
Extra virgin olive oil as required
Pepper as required
Fennel leaves for garnish as required

Method

1
These are the tinned butterbeans I used.
2
Remove the base of the fennel and cut into 6 or 8 wedges. Peel and chop the potatoes to bitesize pieces.
3
Put the fennel, sausages, potatoes and butterbeans with juice in a large deep pan.
4
Add the chicken stock to just cover.
5
Cover with a lid and put the heat on medium. Simmer for 30 minutes until all the vegetables are soft, then season with salt & pepper.
6
Transfer to a serving bowl and drizzle over the olive oil. Sprinkle with the freshly ground pepper and garnish with the fennel leaves.

Tips & Note

●You can enjoy the soup as well as the sausages and vegetables
●Keep the centre core of the fennel so that as it cooks, it doesn't fall apart
●Remove any scum as it simmers to make a clear soup

Sausage and Fennel Simmer

This Spanish dish from Galicia is also known as caldo gallego, I made it with my favourite ingredient fennel.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 3

Prep: 10 min

Cook: 35 min

Ingredients

Fennel bulbs 1-2
Sausages 8
Potatoes (large) 2
Tinned butterbeans 1
Chicken stock to cover
Salt & pepper as required
Extra virgin olive oil as required
Pepper as required
Fennel leaves for garnish as required

Sausage and Fennel Simmer

Recipe ID :1463 Posted on 17 DEC 2015

Serves 3

Prep 10min
Cook 35min
views 965
printed 36

saved 0

This Spanish dish from Galicia is also known as caldo gallego, I made it with my favourite ingredient fennel.

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Ingredients

Print Ingredients Email Ingredients
1-2
8
2
1
to cover
as required
as required
as required
as required

Method

Prep
10min
Cook
35min
1
These are the tinned butterbeans I used.
2
Remove the base of the fennel and cut into 6 or 8 wedges. Peel and chop the potatoes to bitesize pieces.
3
Put the fennel, sausages, potatoes and butterbeans with juice in a large deep pan.
4
Add the chicken stock to just cover.
5
Cover with a lid and put the heat on medium. Simmer for 30 minutes until all the vegetables are soft, then season with salt & pepper.
6
Transfer to a serving bowl and drizzle over the olive oil. Sprinkle with the freshly ground pepper and garnish with the fennel leaves.

Tips & Note

●You can enjoy the soup as well as the sausages and vegetables
●Keep the centre core of the fennel so that as it cooks, it doesn't fall apart
●Remove any scum as it simmers to make a clear soup

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