Bella Vita

I don't know what the weather is like where you are, but here in Memphis today it is cold and cloudy- NOT our favorite combo! We do, however, have a most amazing soup and sandwich combo perfect for a day like today. The 3 recipes that follow give you a quick peek at all the yummy ideas found inside vol. 2 of "The Gathering of Friends", the encore edition to vol. 1.

Happy eating,
- The girls at bella vita

Asiago Potato Soup

• 1 lb. smoked bacon
• 1 tsp. onion salt
• 2 tsp. dried parsley flakes
• 1 c. butter
• 1-1 1/2 c. flour
• 3 tsp. granulated chicken bouillon
• 1 tsp. coarse black pepper
• 1 tsp. kosher salt
• 1 qt. cream
• 1-2 qt. 2 % milk
• 8 oz. freshly grated Asiago cheese
• 18 baby red potatoes
• 8 green onion stalks, finely chopped
• 1/4 c. cilantro, minced

Preheat oven to 425°. Dice bacon and sauté. Remove bacon from pan and set aside. Dice baby red potatoes, with skins, into bite size pieces and toss in remaining bacon drippings to coat evenly. Spread on a baking sheet and sprinkle with parsley flakes and kosher salt. Place in oven and bake for 20-30 minutes, turning potatoes every 10 minutes until golden brown. Do not over cook. Potatoes will fry as they bake in the oven. Melt butter in large pot with chicken bouillon, onion salt and pepper. Slowly add flour beginning with 1 cup until the butter is completely absorbed. Add more flour until mixture is crumbly. Using a whisk, slowly stir in the creamy until it is smooth. Soup will thicken as it cooks. Fold in cheese and green onions. Add fried potatoes and bacon to the soup. The consistency should be very thick. Begin slowly stirring in milk until you reach desired thickness. Top with homemade croutons, fresh cilantro and serve.

Cheese Crusted Croutons

• 4 slices French bread
• 1/4 c. mayonnaise
• 1/4 c. creamy butter (a.k.a salted butter)
• 1/4 c. cheddar cheese
• 1/4 c. Asiago or Parmesan cheese

Turn oven temperature to broil. Mix ingredients in small bowl and spread over slices of bread. Broil in oven until golden, 2-3 minutes. Turn over and spread cheese mixture on the other side of the bread and broil again for 2-3 minutes. Let cool and slice toasted bread into cubes, serve with soup.

Almond Tuna Cheddar Melts

• 2 cans tuna (12 oz. ea.)
• 2 c. almonds
• 1/2 c. green onions, minced
• 4-6 tbsp. mayonnaise
• 1/2 tsp. lemon juice
• 2 tsp. yellow mustard
• 1 tsp. Worcestershire sauce
• 1 c. sharp cheddar cheese
• 12 slices of French bread
• 3-4 tbsp. creamy butter
• salt and pepper to taste

Chop almonds to a very fine consistency. Combine drained tuna, mustard, 4 tbsp. mayonnaise, lemon juice and Worcestershire sauce. Fold in almonds, minced onions and salt. Mixture should be fairly dry. If a moister consistency is desired add more mayonnaise. Spread tuna mix on French bread slices (or any dense loaf) buttering each side of sandwich. In a skillet lightly grill each side. As each side is fully toasted sprinkle with sharp cheddar cheese, as it cooks turn once on each side. Serve immediately.