As regular readers know, I am a huge fan of fridge soup, wherein all the random scraps and leftovers from a week’s worth of meals contribute their various qualities to a rich and efficient pot of goodness that can then be polished off or further transformed depending on quantity. I began dinner thinking that tonight’s would be such a dinner, and we had some good stuff to throw in: the pork-flavored tomato sauce from last night, some lentil salad, asian greens, half an onion, carrots, some bacon, and multicolored pasta. And in fact this all did become a pretty damn good soup. But Christine made it known that soup alone might not satisfy, so instead of making goat cheese-kalamata olive-garlic-herb-truffle oil crostini as an appetizer I took the puréed mixture and used it as a sauce for some butternut squash ravioli from the freezer. Now having pasta twice in a row isn’t optimal, and I had put some pasta into the soup before this adjustment, and store-bought ravioli don’t exactly compare well to homemade fettucine, but at the end of the day she was right and we were full and happy; I also sautéed some zucchini with garlic and wine (a splash of the Mas de Gourgonnier rosé we had with the meal.)
