January 26th, 2009 by Jeff
Show Note from the Producer:
Please don’t freak out…it was a toy gun. I’m just glad he didn’t bring his lightsaber.
Featured in today’s show:
- 2007 Chateau Beauchene Côtes du Rhône Viognier (~$16)
- 2003 Taurino Salice Salentino Riserva (~$13)
- 2007 Hey Mambo Sultry Red (~$10)
Recommended food pairings from The Som:
As I mentioned in the show, I really enjoy Viogniers with soup…especially cream based soups. They tend to be fuller in body, full flavor, decent acidity, and higher alcohol levels (not to mention a gorgeous floral nose). Why? Full body to stand up to the heavier soup, good acidity to cut through the heaviness of the cream, and full flavor so it does not get lost in the layers of flavor a good soup should have. Here is a Potato-Bean soup I would gladly enjoy with this Côtes du Rhône Viognier. A moderately oaked Chardonnay would work nicely too.
Recipe for Potato-Bean Soup:
- 2 medium carrots, shredded
- ½ cup sliced celery
- 1 clove garlic, minced
- 1 Tablespoon margarine or butter
- 4 cups low sodium chicken broth
- 3 cups cubed, peeled potatoes
- 2 Tablespoons snipped fresh dill 2 teaspoons dried dillweed
- 1 15oz can cannelinni beans or Great Northern beans, rinsed and drained
- ½ cup sour cream or plain non-fat yogurt
- 1 Tablespoon flour
- Pepper and salt
In a large saucepan cook and stir carrots, celery and garlic in hot margarine or butter over medium heat for 4 minutes or till tender. Carefully stir in Chicken broth, potatoes and dill. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or till potatoes are tender. With the back of a spoon lightly mash about half of the potatoes in the broth. Stir the beans into the potato mixture.
In a small mixing bowl stir together the sour cream or yogurt, flour, pinch of pepper and if desired, salt; stir into potato mixture. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
Makes 4-6 servings.