Michael Romano's Secret-Ingredient Soup
"The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish. Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes...."
INGREDIENTS
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2 tablespoons olive oil
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3/4 cup finely chopped onion
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3/4 cup finely chopped peeled carrot
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3/4 cup well-washed thinly sliced leeks
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1 teaspoon finely chopped garlic
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1 1/2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon Aleppo pepper or red pepper flakes
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8 ounces Italian fennel sausage (sweet or hot), casings removed
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2 tablespoons medium-grind cornmeal (polenta)
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5 cups Chicken or Vegetable Stock
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4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
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Grated Parmigiano-Reggiano for serving
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