METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Leek, Fennel, and Italian Sausage Comfort Stew
2022-02-28
https://www.metro.ca/userfiles/image/recipes/soupe-reconfort-poireaux-fenouil-saucisses-italiennes-11862.jpg
PT25M
PT45M
PT1H10M
Remove the sausage casings. In a large pot, heat 1 tablespoon (15 mL) of olive oil on high. Cook the sausage meat for 5 minutes while using a spoon to break up the meat. Stir frequently. Deglaze with the white wine and cook for another 2 minutes. Set aside in a plate.Lower the heat to medium. Add the remaining oil and sauté the leeks, fennel, celery, and salt for 6 minutes while stirring frequently.Add the garlic, fennel seeds, oregano, herbes de Provence, and red pepper flakes. Cook for another minute while stirring frequently.Add the broth, rice, and Italian sausages. Season with pepper. Bring to a boil and let simmer on medium low for 30 minutes.Add the frozen peas, parsley, basil, and lemon zest. Serve in bowls and top with a drizzle of olive oil.Can be frozen.Source : K pour Katrine
6-8
3
2
4
2
1 tablespoons (15 mL) olive oil + 2 tablespoons (30 mL)
1 lb (450 g) gluten-free and dairy-free Italian sausages (about 5 sausages)
1/3 cup (80 mL) white wine
2 leeks leeks, chopped
1 fennel bulb, halved and chopped
2 cups (500 mL) celery, chopped
1/2 teaspoon (2,5 mL) salt
2 garlic cloves, chopped
1 teaspoon (5 mL) ground fennel seeds
2 teaspoon (10 mL) dried oregano
1 teaspoon (5 mL) Herbes de Provence
1/4 teaspoon (1,25 mL) red pepper flakes
2 L chicken broth
1/3 cup (80 mL) uncooked white rice
Pepper to taste
1 cup (250 mL) frozen peas
1/3 cup (80 mL) fresh parsley, chopped
1/3 cup (80 mL) fresh basil
Zest of 1/2 lemon
A drizzle of olive oil
Leek, Fennel, and Italian Sausage Comfort Stew
6-8
Soup
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME
Ingredients
-
1 tablespoons
(15 mL)olive oil + 2 tablespoons (30 mL)
-
1 lb
(450 g)gluten-free and dairy-free Italian sausages (about 5 sausages)
-
1/3 cup
(80 mL)white wine
-
2
leeks leeks, chopped
-
1
fennel bulb, halved and chopped
-
2 cups
(500 mL)celery, chopped
-
1/2 teaspoon
(2,5 mL)salt
-
2
garlic cloves, chopped
-
1 teaspoon
(5 mL)ground fennel seeds
-
2 teaspoon
(10 mL)dried oregano
-
1 teaspoon
(5 mL)Herbes de Provence
-
1/4 teaspoon
(1,25 mL)red pepper flakes
-
2 L
chicken broth
-
1/3 cup
(80 mL)uncooked white rice
-
Pepper to taste
-
1 cup
(250 mL)frozen peas
-
1/3 cup
(80 mL)fresh parsley, chopped
-
1/3 cup
(80 mL)fresh basil
-
Zest of 1/2 lemon
-
A drizzle of olive oil
Preparation
Remove the sausage casings. In a large pot, heat 1 tablespoon (15 mL) of olive oil on high. Cook the sausage meat for 5 minutes while using a spoon to break up the meat. Stir frequently. Deglaze with the white wine and cook for another 2 minutes. Set aside in a plate.
Lower the heat to medium. Add the remaining oil and sauté the leeks, fennel, celery, and salt for 6 minutes while stirring frequently.
Add the garlic, fennel seeds, oregano, herbes de Provence, and red pepper flakes. Cook for another minute while stirring frequently.
Add the broth, rice, and Italian sausages. Season with pepper. Bring to a boil and let simmer on medium low for 30 minutes.
Add the frozen peas, parsley, basil, and lemon zest. Serve in bowls and top with a drizzle of olive oil.
Can be frozen.
Source : K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
