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Toscana Soup
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"Spicey sausage, russet potatoes, and cavolo greens in a light creamy broth"

"Top Secret Restaurant Recipes" Cookbook

Serves/Makes:4 as appetizer

  • 2-3/4 cups (650 ml) chicken stock or broth
  • 1/4 cup (60 ml) heavy cream
  • 1 medium russet potato
  • 2 cups (475 ml) chopped kale
  • 1/2 lb (.2 kg). spicy Italian sausage
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) crushed red pepper flakes
  • Combine the stock and cream in a saucepan over medium heat.
  • Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
  • Add the kale.
  • Grill or saute the sausage.
  • When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.
  • Add the sausage to the soup.
  • Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
This is supposed to be the actual Olive Garden recipe.

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