Soup with lamb stock; avocado salad; potato bits – 2 April 2012

D took the stock that he made using the leftover lamb chop bones from Saturday and made it into a yummy soup.

We had high expectations b/c the stock smelled so wonderful, and we were not disappointed. D added little round pasta thingies, some carrots and mushrooms, bits of meat from the bones – everything but salt, which we corrected at the table. He also made some croutons from old bread that has been collected from ends of loaves here and there. Looks as though there were a few leftover refried potato chunks up for grabs over on the right… or were those more croutons?

We had the last little bit of the Acme Levain with the meal, and D opened a bottle of Anne Delarouche 2009 Cotes du Rhone, which I got more of at Grocery Outlet after we tasted it a couple weeks ago.

{Written near the 2nd, edited, photos added and posted the 21st}

This entry was posted in Meat as a flavoring, Soup and tagged , , , , , . Bookmark the permalink.

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