Gout Book.docx

 Reduce heat to low, cover, and "sweat" vegetables 10 minutes.
 Add broth, bring to gently boil, cover, and cook until potato is tender, about 15
minutes.
 Add evaporated milk, milk, and red pepper sauce and bring to a simmer.
 Off heat, add mozzarella and stir until smooth.
 Stir in olives and salt and pepper to taste.
 Discard bay leaf and rosemary sprig, ladle into heated soup bowls, and serve.