1/2 fennel bulb, thinly sliced, plus fronds for garnish
2 large leeks, whites only, thinly sliced
1 bunch fresh sage
4 cups chicken stock
4 Yukon gold potatoes, peeled and cut into quarters (held in a bowl of water until ready to use)
1 ear corn, kernels sliced off
2–3 tablespoons goat cheese, for garnish
Salt, to taste
Instructions
This step is optional, but it’s a big part of how the soup got its name. Place a small log of goat cheese in the freezer (it’ll be far easier to grate when garnishing).
In a small bowl, cover diced fresno with vinegar and set aside. Just before adding to the potatoes, drain.
Season ground pork with ground fennel, garlic powder, onion powder, white pepper, and a couple pinches of salt.
In a large pot over medium heat, cook the pork until well-browned but not overcooked, approximately 5 minutes, then transfer to a bowl.
Lower heat and add butter to the same pot. Once the butter is melted, add fennel and leeks and cook until softened and aromatic, about 7-10 minutes.
Add the chicken stock, sage, and potatoes, increase heat to medium, bring to a simmer, and simmer gently until potatoes are soft and tender, about 15 minutes.
Remove the sage. With an immersion blender, blend everything together until the soup is a creamy consistency with no lumps. Return the sausage to the pot and add the corn kernels. Continue simmering for another 5-10 minutes.
Ladle the soup into a bowl and top with grated (or if not frozen, crumbled) goat cheese, pickled fresno, and fennel fronds. Watch the “snow” melt into the soup and enjoy.