Recipes

¾ c onions, diced 1/8"

1 slice bacon, diced ¼"

1¼ t garlic cloves, minced

1 oz chicken bouillon

1 qt (4 c) water

2 medium potatoes, diced

2 c cavallo greens (kale can be substituted) , cut in half, then sliced into 1/16" strips

1½ c hot & spicy sausage links, precooked, cut in ½ lengthwise, then cut at angle in ¼" slices

¾ c heavy whipping cream, room temperature.

Place sausage links onto sheet pan and bake 300 for 15-20 minutes or until done. Place

onions and bacon in 3-4 qt 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 kale and sausage and simmer 15 minutes.

Remove from heat, allow to cool somewhat, then stir in cream slowly to prevent curdling.

(My mom takes a little of the soup out of the pot and slowly stirs in a little cream, and

keeps doing that until all of the cream is incorporated, then slowly pours the "creamed"

soup back into the pot.)