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Ingredients
- Italian Style Fingerling Potato Soup with Asiago Tomato and Bell Pepper Bruschetta
- Fingerling Potato Soup:
- 1/2 pound mild Italian sausage
- 1 small sweet yellow onion, sliced into thin strips from end to end
- 1 large garlic clove, crushed
- 2 tablespoons all-purpose flour
- 2 â ½ cups chicken broth
- 1 pound fingerling (or new) potatoes, cut in bite size pieces
- 1 bay leaf
- 1 â 2â piece of fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1 â 1/2 cups half and half
- Salt and Pepper to taste
- Add the half-and-half">half and half-and-half">half and salt and pepper and simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Serve piping hot.
- Makes approximately 6 cups which will feed 4 hungry people
- This soup is also great with the addition of a little chopped chard and/or sliced mushrooms.
- Asiago Tomato and Bell Pepper Bruschetta:
- 12 thin slices of a French baguette (or any small rustic bread loaf)
- 1/3 cup olive oil or softened butter
- 6 tablespoons grated Asiago cheese (or any other flavorful cheese)
- 2 large tomatoes, seeds and membranes removed and chopped into small pieces
- 1 heaping tablespoon finely chopped bell pepper (any color you like)
- 1 teaspoon very thinly sliced and chopped fresh basil
- 1 large garlic clove, crushed
- 1/2 â 1 teaspoon balsamic vinegar
- Salt and pepper to taste
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