Escarol and Fennel Soup with Linguica

Courtesy of Mary Edwards

2 tablespoons olive oil
1 leek, cut in half and sliced thin
1 onion, chopped
2 medium cloves garlic, minced
1 head Escarole, washed and chopped
1 head Fennel, cut in half and sliced thin
1 bunch watercress, leaves only
1 large russet potato, peeled and diced in 1-inch cubes
1/2 pound Linguica sausage, sliced into thin coins
4 cups Chicken broth

Saute onions, leeks and garlic in olive oil until soft. Add the chopped escarole, fennel, watercress and broth to the pot and bring to a boil. Turn down heat and simmer for 30 minutes. Add potatoes and sausage and cook for an additional 15 minutes or until the potatoes are tender.

Optional: Do not add the sausage to the soup until after the potatoes are tender and the soup has been pureed.

Add about 1/2 cup cream if desired.

You can also omit the sausage and use vegetable broth or water for vegetarians