Sorrel and leek soup – 16 March 2014

D cooked two dinners tonight and served one. The served one is leek and sorrel soup from Georgeanne Brennan’s Potager, one of our favorite cookbooks.

main140316setting140316The sorrel in the garden was looking enthusiastic, so I suggested it was time for this soup, and D agreed. He bought the requisite Yukon Gold potatoes and leeks, and got the chives from the garden. He used a can of Swanson’s chicken broth, which we like, as the stock.

wine140316

 

We had the last of the Acme sourdough batard, and a nice Bordeaux Superieur, probably from Trader Joe’s, called Chateau Haut-Sorrilon (2010). Good dinner.

Here’s another table pic I liked:

lagniappe140316

 

 

 

 

 

 

 

Lunch:

lunchmain140316D also made lunch today – a salad based on romaine, with more of the cannellini beans, olives, and shaved pecorino Romano, and a dressing of olive oil and lemon. We had the last 1/4 of the liter of Urbano Cellars Fourth Street Red, which is a tasty wine.

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

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