This soup was a concept that kept changing. First I thought I’d make lentil soup with sausage and kale. But we were out of lentils, and I thought white beans would be even better. Then when we went to Dunbar Gardens to buy vegetables, there wasn’t any kale -so we got broccoli rabe instead. As it turns out, there’s a recipe for this exact soup in Barbara Kafka’s Soup cookbook. I glanced at her approach, then built the soup my usual way.
This was one of those surprisingly wonderful Wednesday night dinners. I mean, I always hope that my cooking is going to turn out well, but sometimes it just seems like everything comes together particularly nicely – and when it does, it makes even a normal worknight seem like a special holiday.
In our weekly browse through the grocery store meat case we found some exceptionally nice looking lamb loin chops – we buy these often for weeknight dinners when they’re available, but they’re not always worth the money. I got them seasoned before I left for work in the morning – I trimmed off the outer fat, rubbed them with kosher salt and pepper, and tossed them in a ziploc bag with olive oil, garlic and oregano. I’ve found that the preseasoning really helps the flavor of the meat, instead of just the outside crust. Continue reading