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Reviews Date of last review
2 Sun March 12, 2006
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.5

Ingredients: 2 3/4 cup chicken stock
1/4 cup heavy cream
1/3 bag frozen cauliflower
2 cups chopped kale
1/2 pound hot italian sausage
1/4 tsp salt (may want to omit)
1/4 tsp crushed red pepper flakes
How To Prepare: 1) Combine stock and cream in a sauce pan and heat over med-lo heat.
2) Remove caseing from sausage and saute, breaking into pieces and cooking til no longer pink.
3) Add cauliflower, kale, sausage and seasoning to soup.
4) Simmer on low heat for approx 2 hours.
Number of Servings: 2
Carbs per serving - include all nutritional information if known: 6
Preparation Time: 2 1/2 hours
Effort (Easy, Average, Difficult): Easy

Review Date: Sun February 22, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

Positive aspects of the product (pros): So easy and delicious

The whole family loved this soup. I was pleasantly surprised how close it tasted to Olive Gardens. I omitted the salt from the recipe because I added a grating of parmesan cheese to the top when served. Very yummy!!
losin' it
Senior LCF Member

Registered: February 2006
Posts: 366
Review Date: Sun March 12, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros):

Yummy! My tweaks: used hot italian sausage and no red flakes (4 links), used 1/2 cale and 1/2 spinach (good!), 4 C chicken stock and 1 C cream to "stretch", NO salt Smile

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