Green

Faced with a cool day, perfect things in the garden, and some milk left in the jar we got from Juliette, a creamed soup seemed to be the right choice. Tofu provided a nice flavor and textural complement, as well as protein. So the heavenly mirepoix from the garden began a really nice soup that then included potatoes, leeks, and broccoli, then got stick-blended with milk into a thick unstrained purée; I wanted this rustic and country style. Cubed tofu, browned then tossed in tahini-miso sauce with copious scallions was the main dish (although the thick soup was an easy equal.) We drank a 2006 Bridlewood viognier that was an excellent match for both dishes.