Having no canned soup, I resolved to make my own. Rummaging through the fridge, I found some broccoli and left-over fried potatoes that the munchkin hadn’t eaten. So, I threw a bit of Spanish chorizo in a soup pot, added the mirepoix to it with some olive oil, and simmered a bit. Then, I added chicken stock and the broccoli and let the broccoli soften a bit, but not til it was mush. I threw in the diced potatoes that only needed warming and then immersed the boat motor for a rough purée. Besides salt and pepper, no other seasoning. It was like eating a baked potato with bacon and chives. Yum!
The wine was a 2004 Le Cuvier Chardonnay that was orange in the glass. My wife hated the last bottle we had of this back in 2007, and she was no happier with this one (so she got a 2009 Cristom Viognier). I guess this chard is oxidized, but it doesn’t quite taste oxided. There is fruit lurking, and decent acidity. I kinda liked it, and two glasses gave me a nice little buzz. The winemaker, John Munch, is a bit eccentric, and I think he intended this wine to be like this.
For dessert, my wife and i shared a nectarine. Very juicy No wine with this, though I finished the munchkin’s milk.
So, Jimbo, you’re tellin’ me you motor-boated this soup? Inboard, outboard, or i/o? Do you think you could/would have achieved a more desirable texture had you done otherwise? Did you use a Johnson, or do you prefer something else? Did the motor-boat come free with the wine, or was there an up-charge?
Believe me when I say I meant no disrespect to Dick. I look forward to his posts. I have had to google some things he cooks or ingredients he uses, so I have learned from him. And he does seems to have a very interesting cellar. And he knows Jeff Pfohl, who is a provider to me of some delightful and hard-to-find products thru his website.