Winter Olive Garden Soup
Winter Olive Garden Soup recipe:
It is said that dinner should always be lighter than your breakfast and lunch. Soup plays a vital role in a light dinner menu. A combination of vegetables, chicken and meat can be used to make a soup which is not just good for the body but also for health. Soups are consumed to curb the appetite so that one is not tempted to eat unnecessarily. In order to consume one bowl of soup, a person tends to smell, spoon, slurp, taste, chew and swallow, increasing the time taken to finish the meal. If soup is not a part of the meal, a person tends to consume 20% extra calories. Therefore, soup is good for people who are trying to reduce weight.
This soup is sure to warm your soul with it’s savory flavor and wonderful aroma. I’ve asked many an Olive Garden waiter for this recipe, but none gave it to me in detail. One waiter told me the secret ingredient was to add a little red wine to the stock, but I’ll leave that up to you to try.
Here is what you will need:
1 lb/450g ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoe
¼ of a bunch of kale/Spinach
10 cups water