Zuppa Dupa

Taking a break from the rich decadence of the weekend, and of recent meals, I dug deep (literally) into the garden to make something much more veg-o-centric. With two of the smoked chicken carcasses I made a simple broth, then picked all the meat off of them and strained the liquid back into the pot. Milo ate all the "broth carrots" and drank two bowls of broth as an appetizer. He then helped me add all the other things required for a good minestrone: soaked borlotti beans, more carrots, potatoes, beets, radishes, kale, radish and beet greens, leeks, onion, garlic, little pasta shells, herbs, and pepper.

It simmered for about an hour, at which point I added some shredded sorrel and parsley, and enough salt to make it tasty. To finish, truffle oil, more parsley, and croutons with melted aged gruyère. To drink, an accident; when I was picking up wine for the party and beyond, I grabbed a 2003 Sancerre that looked promising. But it turned out to be a red- how I missed that I do not know. It's 100% pinot noir, and I aerated it with my special new funnel, but it's lean, sour, and just not at all special. I kept hoping it would open up into a pretty, funky pinot, like its nose intimated it might, but it demurred, staying harsh, and refused to put out. While I love good white Sancerre- and it can really age- and I've heard that some of the reds can pass for decent Burgundy as easily as Ann Coulter in a tranny bar, this one was shallow, harsh, and joyless. Like Ann Coulter in any context.

But the soup was good, and the delicate smokiness of the broth added a wonderful depth to set off all the homegrown goodness. And cheese toast is pretty self-explanatory.