Description:

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

Source:

"Top Secret Restaurant Recipes" Cookbook

Serves/Makes:4 as appetizer

Ingredients

• 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

Preparation

• 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.

Comments

This is supposed to be the actual Olive Garden recipe.