Soup, not pasta

 

Eastside Road, Healdsburg, June 23, 2010—

TONIGHT WE WENT AHEAD with the soup project. We picked up a box of chicken stock — not easy, that, at our local supermarket; there are many versions on the shelves, most of them with sugar, cane juice (whatever that is), or even honey among the ingredients. We finally chose what seemed the least alarming of the lot. I browned some little carrots in olive oil, then added a bit of water and covered them to cook them; then added them to the stock which I'd brought to a simmer. Then the same thing with a clove of garlic, quartered (it was a big one), and a couple of spring onion bulbs.

Then I tossed in the leftover pasta from Sunday, and the leftover potatoes from yesterday, and when everything was hot we messed it forth, as the olde cookerye bokes doth tell, and it was good. Green salad (I like the lettuce we're using these days, called "Nancy" for some reason).

Cheap Riesling, "Now and Zen"