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Recipe from: Mike McCollum
Olive Garden Toscana Soup
¾ cup onions, diced ⅛ inch
1 slice bacon, ¼-inch diced
1 ¼ teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cut in ¼-inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16-inch strips
1 ½ cups sausage link - spicy, precooked, cut in half
length-wise, then cut at an angle into ½-inch slices
¾ cup heavy whipping cream
Place sausage link onto sheet pan and bake in 300°F oven for 15 to 20 minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.