Been a tough week at work – lots and lots of action, resulting in less and less time to cook – thank goodness Melinda is home to pick up my slack!
On a miserable cold rainy day this week I came home tired and in serious need of happy hour and I opened the door to the sweet warm smell of spring garlic soup. I walked into the kitchen just as she was returning some of the soup to the pot after blending it.
She said she just simply sweated out the spring garlic from the Farm Box in a pot, added a chopped peeled potato and some chicken stock, lots of salt and pepper and let it simmer a while. Then just blended it. What a great result. The potato added so much creaminess that I asked if she had added actual cream to the soup. Nope, just the potato.
Looks pretty damn good, eh?
Then I took a few pieces of Marin Sun Farms meat that Melinda had prepped and put them in a pan with some oil, butter, and threw in a couple half-crushed cloves of garlic, and some thyme from the Farm Box. Occasionally basted the meat with the juice (fat!) in the pan. Did it all stove top, no oven, and it turned out great. So it was just soup, the meat, and a nice salad for dinner.
The wine was a tough choice, and since it was really the soup that really was the star of the dinner, I selected a wine for that. I ended up with a Laporte Sauvignon Blanc from the Loire Valley in north-west France. It was grassy like a sauvignon blanc from New Zealand, but had a nice minerality that went with the earthy edge of the soup. All in all a good pairing. It failed completely with the beef, but whatever, can’t open two bottles on a week-night. Or can you!? ;-)
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