Name: Michael Romano's Secret-Ingredient Soup
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 3/4 cup finely chopped onion; 3/4 cup finely chopped peeled carrot; 3/4 cup well-washed thinly sliced leeks; 1 teaspoon finely chopped garlic; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon Aleppo pepper or red pepper flakes; 8 ounces Italian fennel sausage (sweet or hot), casings removed; 2 tablespoons medium-grind cornmeal (polenta); 5 cups Chicken or Vegetable Stock; 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination; Grated Parmigiano-Reggiano for serving

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Michael Romano's Secret-Ingredient SoupMarcus Nilsson

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

Recipe notes

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