Spring Heirloom Carrot Soup with Preserved Meyer Lemon
Warm the oil in a soup pot over medium heat. Add the leek, sauteéing just until soft. Add the garlic and continue to sauté just until it’s fragrant. Add the carrots and celery, stirring all together well, and continue to sauté 3-4 more minutes. Deglaze the bottom of the pan as needed with a bit of the stock and then add the remaining 4 cups and the thyme bundle, and bring to a simmer. Cover and continue to simmer until the carrots are tender, about 20-25 minutes. Remove from heat.
Remove the thyme bundle, add the vinegar and miso. Carefully blend the soup in a stand blender or with an immersion blender. You may have to do this in batches taking great care because it’s hot. You may need to add additional stock to obtain desired consistency. Once blended, add sea salt and pepper to taste.
To serve: Ladle soup into bowls and garnish with a swirl of goat milk kefir, sprinkle of black sesame seeds and a bit of preserved Meyer lemon. Enjoy!
In Your Glass
There’s a whole world of white wines that I’d easily enjoy with this soup. A dry Riesling from Alsace or Austria would be delicious as would Shafer’s Red Shoulder Ranch Chardonnay. The one that’s been showing up at our house lately is the Albariño from Eighty Four Wines, a small wine project from Doug and his buddy Elias Fernandez.