FIREMAN BOB'S S, F, R, R, P, AND SOUP MY WAY....

Fireman Bob's S, F, R, R, P, and Soup my way.... image

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 17

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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

Steps:

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