Tomato Bisque with Smoked Cottage Ham-Grilled Cheese Croutons

Ingredients

—6 OZ Queen City Sausage Smoked Cottage Ham (Butt).  Sliced very thin

—2 Cans (14.5 OZ ea.) Hunts Fire Roasted Diced tomatoes

—4 Slices Bread

—2 Cans Tomato paste

—4 Cups Chicken bone broth

—1 Cup Shredded cheddar cheese

—6 Strips Bacon. Fried-crumbled

—2 TBLS Olive oil

—4 Cloves Garlic

—2 TBLS Cooking wine

—1 Cups Chicken Heavy cream

—2 TBLS Pure maple syrup

—1 TSP Smoked paprika

—2 TBLS Spice rub

—1 TSP Red pepper flakes

—1/2 TSP Sea salt

—1 TSP Cornstarch

—1/2 Cup Freshly grated Parmesean

Directions

1. Large Dutch oven.  Medium-low heat.  Add the olive oil, onions, and garlic.  Sauté to be translucent

2. Add spices, tomato paste to quickly blend

3. Add the broth and roasted tomatoes.  Let simmer.  Then mash contents well

4. Add heavy cream and Parmesan cheese.  Simmer.  Add the corn starch

5. Take the 4 slices of bread, add to a flat skillet, sprayed with olive oil.  Add shredded cheddar and top with cottage ham slices.  Join the breads to make 2 sandwiches, toasted on both sites

6. Cut the sandwiches into 1.5” square croutons.

7. Add slices of cottage ham to the soup as an additional garnish

8. Add the croutons to the soup and serve

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