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

a recipe by
Bob Cooney
Cottonwood Heights, UT

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!!!!!

serves 6 to 8
prep time 15 Min
cook time 4 Hr
method Stove Top

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

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

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

  • 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.
  • 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
  • 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.
  • 4
    Don't forget to remove the Bay Leaves !!!!!!!! Sprinkle remaining parsley on top. Serve with Crusty french bread... Enjoy!

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