Everything soup with even more things; fava beans with pecorino romano – 30 July 2013

The other night when D made this soup from lamb stock and a bunch of other things, he remarked that addind sausage – in particular, Christopher Lee’s boudin blanc – would make the soup really great. He was right.

main130730Tonight he reheated the leftover soup and added more of the black rice. He also defrosted one boudin blanc, cut it into rounds and cooked them in olive oil rather briefly (the sausage is fully cooked already) and added them to the soup. I spotted some brand new parsley leaves, too, I’m sure. Wow, it was terrific!

130730-settingHe also took the peels off the rest of the favas that he blanched a day or two ago and served these simply, just shaving pecorino romano over the top. Delicious again, though I think I would have liked a bit more of the cheese.

wine130730

We almost finished the Acme Italian Batard tonight – just an end left, which will probably turn into croutons – or if we’re inept about it, compost 😦

D brought up a bottle of Trader Joe’s Valreas, a Cotes du Rhone Villages priced at $5.99. We have loved it for years, though I think this vintage wants breathing ore than previous ones. A terrific wine deal from TJ’s, though.

This entry was posted in Sausage, Soup and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.