Italian sausage and fingerling potatoes in a flavorful broth…simply delicious.
This year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. I’m smug to announce that I have a refrigerator crisper drawer full of these little gems. Thanks to two trips out to Brighton to Pete Palombo’s vegetable farm this Fall.
Northeast of Denver, you’ll find acres and acres of sweet corn, potatoes, sugar beets, tomatoes, cabbage, peppers…the lineup of vegetables goes on and on. Pete Palombo’s farm and roadside market is one of many who offer a large selection of locally grown vegetables and food products. If you’ve ever flown into DIA, our airport sits not far South of this farming community.
I think the history of the area is fascinating. For those of you who have read James Michener’s Centennial, you know it depicts the history of pioneers heading west with focus on the Front Range of Colorado. In true Michener style, he begins in the 1800’s with relationships with Indian tribes and early French trappers. He then guides us through time with pioneers traveling to Colorado in covered wagons followed by Army troops building forts and negotiating with Native Americans. Centennial finally ends with the business rivalries between cattle and sheep ranchers, and vegetable farmers.
“Potato” Brumbaugh was a colorful immigrant featured in the book. He settled east of Denver and planted potato farms and recruited Japanese families to help build his farming empire. Today, several of those farms are still owned and operated by descendants of those original Japanese families.
I just read that Colorado is the fourth largest potato producing state, following Idaho, Washington and Wisconsin.
So with all that said, let’s talk about these sweet little fingerlings and this delicious soup.
Sprinkling flour over the meat mixture turns this soup into a creamier and thicker broth. Toss in a a bay leaf and a sprig of rosemary makes this a savory delight. I’ve also made this with the addition of fresh spinach leaves just before serving. With all that said, grab some potatoes and give this recipe a try.
- ½ pound mild Italian sausage
- 1 small sweet onion, sliced into thin strips end to end
- 1 large clove garlic, crushed
- 2 T. all-purpose flour
- 2½-C. chicken broth
- 1 pound fingerling potatoes, cut into bite-sized pieces
- 1 bay leaf
- 1 2" Piece of fresh rosemary
- ¼ t. Red pepper flakes
- 1½-C Half and half
- Salt and pepper to taste
- Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
- Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance. While stirring, slowly add the chicken broth; stir until it comes to a boil. Add the potatoes, bay leaf, rosemary and red pepper flakes. Bring to a boil before reducing the heat to low.
- Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes. Add the half and half and salt and pepper. Simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Serve piping hot.
Pete’s Roadside Market in Brighton, Colorado
Italian Style Fingerling Potato Soup…It’s What’s for Dinner.
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