Spinach & Fennel Sausage Soup and Best Ever Chocolate Chip Cookie

When I think of fennel, I think of black licorice and my face puckers.  I have never developed a taste for the taste of anise (the flavoring in black licorice).  Raw fennel bulb, when sliced, has the aroma of anise.  So when I was adding the thinly sliced fennel bulb to the soup, I was thinking this soup is a goner - going down the drain.  Imagine my surprise when I took a bite and the soup tasted like a warm bowl of goodness. The flavor of the fennel mellows out in Spinach and Fennel Sausage Soup and gives you the perfect cold weather treat.

Speaking of treat - who can say no to chocolate?  Try Best Ever Chocolate Chip Cookie. You may think that this is just another chocolate chip cookie recipe - until you try it.  You may find yourself hiding the cookies in a secret spot to hide them from your family members!

Spinach and Fennel Sausage Soup

Serves 4

2 teaspoons extra-virgin olive oil

1 yellow onion, chopped  

1/2 cup thinly sliced fennel bulb

1 tablespoon minced garlic

1/2 pound ground pork sausage  

2 cups chicken broth

1 cup water

1 (15-ounce) can cannellini beans rinsed and drained

4 cups baby spinach

2 tablespoons grated Parmesan cheese

Heat olive oil in a large saucepan over medium-high heat.  Add onion, fennel bulb, garlic, and sausage.  Stir to break up sausage.  Cook 7 minutes or until sausage is browned.   Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in spinach; cook 4 minutes or until spinach wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.

Best Ever Chocolate Chip Cookie

Makes 3 dozen

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup unsalted butter, melted

2 cups packed brown sugar

1 cup white sugar

2 tablespoon vanilla extract

3 eggs

4 cups semisweet chocolate chips

Preheat the oven to 325 degrees.  Line cookie sheets with parchment paper. 

Sift together the flour, baking soda and salt; set aside.  In a medium bowl, cream together the melted butter, brown sugar, white sugar, vanilla and eggs until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand. 

Drop cookie dough onto prepared cookie sheets, 1/4 cup at a time.

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Bake for 15 to 17 minutes or until the edges are golden. Cool on baking sheets for a 5 minutes before transferring to wire racks to cool completely.