Even though I now reside in the Sunshine
State, I spent most of my life in and around New York, and am abundantly
familiar with the unrelenting harshness of winters in the Northeast. The past
two winters have been particularly brutal, with snowstorm after snowstorm and
record low temps offering little relief. I know it
must be bad, because it’s
also been cold in South Florida – when I have to turn on the heat, it means
it’s pretty darned chilly out. When the temperature dips, there’s nothing
better than homemade soup to nourish the soul (I know it’s not dessert, but an
occasional savory recipe won’t kill you). This hearty soup is a meal in itself,
especially when served with a crusty country bread or homemade croutons. I love
the combination of potato-leek-fennel-and-sausage, with slightly bitter Swiss
chard and a dash of lemon juice serving as counterpoint to the rich
ingredients. Feel free to substitute kale, spinach or sorrel (if you can find
it) for the chard, and leave the sausage out for a lighter soup.
