Kabocha and potato soup – 11 February 2019

D made a soup to use up the second half of the kabocha squash. It was good – not exciting, but very yummy. He used stock that he made last week from some leek tops, that has been in the fridge since. He boiled the Yukon Gold potato chunks and kabocha chunks about 15 minutes in the stock, also adding bits of red pepper and some Thai basil. He separately cooked yellow onion and some garlic in butter, and added them to the soup.

 

I bought an Acme Italian Batard before lunch and we had some of that.

D chose another Kermit Lynch Beaujolais Nouveau (2018) and it went really fine with the soup.

 

Lunch:

Did I take a picture of this? [Ans: no] I used slice of the fresh bread for sandwiches – “Old Croc” cheese (cheddar-like), mayonnaise, and some romaine. I also steamed more of the discount-bag Blue Lake green beans for 5 minutes, then tossed them in butter. It was a very satisfying lunch.

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