It’s been raining a lot, and while not exactly cold, the weather did afford the opportunity to make soup. I began by making broth with the BBQ chicken bones from last week, then crisped up a thick slice’s worth of lardons from the sadly diminishing slab of bacon (the dwindlement seems to be a side effect of using it in every damn thing.) And then, into the fragrant fat, carrots, turnips, baby red onions, and garlic to caramelize. I deglazed with random wine from the fridge door, dumped in the lentils and a fistful of herbs, and covered all with the strained chicken broth.
Once the lentils were just tender, I added peas, minced onion greens, and hunks of our first zucchini. At brightest green, they signaled doneness, so into bowls soup went. And on top of the soup, parsley, pepper, and a dribble of truffle oil. I originally was thinking lentil salad, but the bones and the weather pushed me this way. The broth and bacon- due to already cookedness of bones and one-sliceness of bacon- imparted a transparent smoky richness, while the earthy-sweet turnips got along really well with the lentils and the peas offered a nice fresh leguminous contrast. It was like a sharp summer suit: all the proper elegance but without the heavy structure, and a treat on a cooler day. I found more of the 2003 Jaboulet Vacqueyras at the store- they had a case in back- so it was with much happiness that I opened one to go with this dinner.