Ingredients:
4 slices of stale bread
6 Tbsp Bruschetta Pomodoro
12 Tbsp Bonsecco EVOO
3 Tbsp butter
2 shallots, finely chopped
1/3 cup flour
4 cups chicken stock
2 Tbsp Saveurade Assisi*
1 cup cream
2 potatoes
1/3 lb arugula
fresh, soft goat cheese
6 Tbsp Bruschetta Pomodoro
12 Tbsp Bonsecco EVOO
3 Tbsp butter
2 shallots, finely chopped
1/3 cup flour
4 cups chicken stock
2 Tbsp Saveurade Assisi*
1 cup cream
2 potatoes
1/3 lb arugula
fresh, soft goat cheese
Preparation:
Preheat the oven to 400°F. Spoon the bruschetta pomodoro in a bowl and add 4
tbsp warm water. Leave to soak. Add 6 tbsp olive oil and stir well. Spread the Bruschetta mixture over the slices of
bread. Brush the back sides of the slices of bread with 2 tbsp olive oil. Cut
the bread in cubes. Bake the croutons 10 min in the oven until crispy and
leave to cool.
Heat the butter in a large pan and saute the shallots until it looks translucent. Add the flour and stir until smooth. Let the flour cook lightly stirring continuously until thickened. Gradually add the chicken broth and stir constantly to keep the mixture smooth. Add the saveurade Assisi and the cream and stir well again. Bring the soup to a boil, reduce heat and simmer. Peel the potatoes and cut into small cubes. Add to the soup and cook until tender. Remove the pan from the heat. Toss the arugula (keep some separate for garnish) in the soup and puree the soup in a blender until smooth. Drizzle the olive oil over the soup. Garnish the soup with arugula and croutons. Preparation time 30 minutes. Serves 4
*To substitute the Saveurade Assisi in a food processor make a thick sauce with basil, garlic, onion and a bit of white wine
Heat the butter in a large pan and saute the shallots until it looks translucent. Add the flour and stir until smooth. Let the flour cook lightly stirring continuously until thickened. Gradually add the chicken broth and stir constantly to keep the mixture smooth. Add the saveurade Assisi and the cream and stir well again. Bring the soup to a boil, reduce heat and simmer. Peel the potatoes and cut into small cubes. Add to the soup and cook until tender. Remove the pan from the heat. Toss the arugula (keep some separate for garnish) in the soup and puree the soup in a blender until smooth. Drizzle the olive oil over the soup. Garnish the soup with arugula and croutons. Preparation time 30 minutes. Serves 4
*To substitute the Saveurade Assisi in a food processor make a thick sauce with basil, garlic, onion and a bit of white wine
