Avgolemono; sugar snap peas with orange peel – 22 December 2011

D made a stock from the chicken carcass, and I suggested he make this soup with it, which is one where the quality of the stock really shows.

The soup has mushrooms (or chicken as another option), riso, and finally egg dropped into the hot stock. After serving into bowls, you add parsley, freshly grated nutmeg, and grated parmersan. It’s a great soup, and really quite easy. D also cooked up some sugar snap peas, using some oil from our current crop of marinated olives and also some peeled orange zest. Overall, a good idea, though I thought the oil from the olives had gone a bit off.

The bread was beautiful again 🙂

D added a bit of amaranth into the bread, which I bought last spring from some kids who sell it to support a training program. It was interesting addition: Something of a darkish taste, and also teensy crunchy bits here and there. I liked it.

D chose our house friend Chateau Saint-Sauveur Cotes du Ventoux, which of course was great with the meal, since it is great with just about anything.

{Written the 27th}

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