fireman bob's s, f, r, r, p, and soup my way....

Name: Fireman Bob's S, F, R, R, P, and Soup my way....
Prep time: 15 min
Cook time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) sweet italian sausage; 1 pound(s) hot italian sausage; 4 tablespoon(s) extra virgin olive oil; 1 large fennel bulb - cored - fine dice; 1 cup(s) fennel fronds - fine dice - and divided; 1 jar(s) roasted red peppers - fine dice; 6 clove(s) garlic - fine dice; 1 large yellow onion - fine dice; 1 - bay leaves - fresh or dried; 1/2 teaspoon(s) freshly ground pepper; - salt to taste; 1/4 teaspoon(s) red pepper flakes; 12 cup(s) chicken broth; 4 - cubes - chicken bullion - smashed; 6 large russet potatoes - about 4 pounds - peeled - fine dice; 1 cup(s) fresh basil leaves - fine dice; 3/4 cup(s) flat leaf parsley - fine dice

33 Pinches

Bob Cooney

Cottonwood Heights, UT

Updated on Dec 9, 2013

Thought since the Country is in a deep freeze, I would help with my... Fireman Bob's Sausage, Fennel, Roasted Red Pepper, and Potato Soup my way I hope you enjoy!!!!!

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prep time 15 Min

cook time 4 Hr

method Stove Top

yield 6 to 8

Ingredients

1 pound sweet italian sausage
1 pound hot italian sausage
4 tablespoons extra virgin olive oil
1 large fennel bulb - cored - fine dice
1 cup fennel fronds - fine dice - and divided
1 jar roasted red peppers - fine dice
6 cloves garlic - fine dice
1 large yellow onion - fine dice
1 - bay leaves - fresh or dried
1/2 teaspoon freshly ground pepper
- salt to taste
1/4 teaspoon red pepper flakes
12 cups chicken broth
4 - cubes - chicken bullion - smashed
6 large russet potatoes - about 4 pounds - peeled - fine dice
1 cup fresh basil leaves - fine dice
3/4 cup flat leaf parsley - fine dice

How To Make fireman bob's s, f, r, r, p, and soup my way....

Step 1

In large skillet, place 2 tablespoon olive oil, 3/4 cup fennel fronds, black pepper, onion, garlic, red pepper flakes, salt, chicken bullion, 3/4 cup basil, 1/4 cup parsley Stir making sure all is coated with the olive oil and saute for 4 to 5 minutes on medium heat and stirring constantly Combine both the sweet and hot Italian sausage in large bowl, add the ingredients from the skillet and mix all together.

Step 2

With this sausage mixture, form 1/2 inch sausage balls, in skillet, add the remaining olive oil and saute sausage balls till they are browned and 3/4 done
Step 3

In Large stock Pot, add chicken stock, sausage balls, fennel, roasted red peppers, bay leaves, potatoes, remaining fennel fronds, basil, 1/2 cup parsley Bring to a boil for ten minutes, then turn heat down and simmer for 4 hours, stirring occasionally.
Step 4

Don't forget to remove the Bay Leaves !!!!!!!! Sprinkle remaining parsley on top. Serve with Crusty french bread... Enjoy!
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