Avgolemono; collards – 15 May 2019

The soup is topped with chopped parsley, and freshly grated nutmeg and Parmigiano.

The return of winter weather – another “atmospheric river” is upon us, and it’s grey and rainy – so I said maybe we should have soup. I also wanted to make my boudin blanc pasta, and suggested I could get extra of the two mushrooms and D could use them in Avgolemono. No, he said, those mushrooms would be wrong – but he was interested in making the soup, so I bought some nice white mushrooms in addition to the special ones.


We pretty much had everything else.D used Patricia Wells’ recipe from At Home in Provence, as usual, but the stock this time was Kirkland, which he doesn’t usually use, and also he used 2 cups water to fill out the extra half quart stock in the recipe. The taste was really different – both the thinness and the otherness of the stock could account for this. I wrote up the recipe here.

This is a pretty vitamin-free soup, so I proposed to make up the last two collard leaves. D didn’t want to think about veggies, so I said don’t think about it, I’ll do it. I also cleaned five largish mushrooms, and later separated three eggs while he was working on other aspects of the soup. I stemmed and washed up the collard leaves, cut them in half crosswise to make a thicker bunch when I inverted half so as to line up the cut sides, then rolled tightly and cut crosswise into something like 1/4″ (should be 1/8″ but I’m not that good) slices. I cooked these in hot butter till wilted, then turned down the heat to low and covered the pan to let them steam. I ended up adding a tiny drop or two of water to be sure they didn’t burn on the bottom while the soup finished.

I bought the last loaf at the Bowl of Acme Italian, and when I cut into it, there was a humongous hole! This was at lunch, and the holey part clearly would not make a good sandwich, so I cut away that 1 1/2″ – 2″ chunk from the middle of the loaf, and we each had about half of it for dinner.


D chose unsurprisingly, a wine from Wine Mine – unsurprising b/c they were still upstairs and it meant he didn’t have to go into the cellar. But it was not a random choice – a good white, which we had noted went very well with Boucherin from the Bowl awhile back. 2017 Chateau Haut Sarthes, a “white Montravel wine” for $14. It’s 50% sauvignon, 40% semillon, and 10% muscadelle, so says the back label.

Enjoyed it.


We decided to have cold cheese sandwiches so as to use up the last of the leftover tomato, from hamburger night. The tomato provides color and moisture at this time of year – pretty much no tomato taste. So, I bought the last Acme Italian at the Bowl, and cut into it and found this massive hole, per the above. At the end of that portion, however, was some perfectly good sandwichable bread, so we had our sandwiches. The cheese was a raw goat cheddar from the Bowl. Also had lettuce, mayonnaise, and tomato on mine, that and mustard on D’s. Good stuff. I also cooked up all the rest of the Brussels sprouts that were in the fridge, in the usual way: 4 minutes boil in salted water, drain well, toss back in heat-dried pan with butter in it. Salt if needed, and pepper. D had the semi-domesticated feral on his lap, so I delivered lunch to him in the living room, and then decided I might as well join him, so used a handy chair as my side table.


This entry was posted in Meat as a flavoring, 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.