Skip to main content

carrot and leek soup with miso, marjoram and rangpur lime

Carrot and leek soup is a bowl of sunshine in winter, specifically for dinner on a rainy gray January evening.  A bight flavored easy to make carrot soup embellished with a spoonful of mellow miso, a dusting of Rangpur lime zest with freshly snipped marjoram minced over warm creamy tops with a sprinkle of fleur de sel, reminding me of warmer al fresco dinners in the south of France.  This is the first installment of my soup and wine blog series.  I'm starting with a light but tasty winter soup, a soup that goes well with wine.  We start our soup and wine night by greeting guests with a Kir Royale, made with French champagne Laurent-Perrier and a spoonful of Crème de Cassis served in a flute.  I like to serve cheesy gougères from my blog to nibble, followed by a glass of Williams Selyem "Estate Vineyard" Russian River Valley Chardonnay to accompany our carrot and leek soup with miso, lime and marjoram.  A fun evening was had by all.  I also made fudgy chocolate brownies with toasted walnuts for dessert, but that simple fun recipe is for another blog post.

2 tablespoons unsalted butter
1 bunch carrots, about 6, peeled and sliced
3 medium leeks, white parts only, sliced in half and rinsed in water before slicing 
4 cups vegetable broth, plus 2 cups water to thin soup as needed
Sea salt and freshly ground black pepper, to taste
2 tablespoons yellow miso
Small limes, like Rangpur, for juice and zest on top
Fresh marjoram, minced for sprinkling on top
Fleur de Sel for sprinkling on top

Melt the butter in a soup pot, when the butter sizzles add both sliced leeks and carrots.  Season to taste with sea salt and freshly ground black pepper.  Stir the carrots and leeks to coat with butter, continue to sauté for several minutes then add 4 cups of vegetable broth.  Simmer soup, adding water if necessary to cover the vegetables, until carrots are tender, about 30 minutes.
Cool the soup and purée with a stick blender, adding water as needed, thinning  to desired consistency.  I like my purée on the thicker side.  Reheat the soup before serving and stir in the miso.
Serve the soup in small bowls with grated lime, drizzle of fresh lime juice, sprinkles of minced marjoram and Fleur de Sel.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

chocolate dipped toasted almond-coconut financiers

  Easy peasy chocolate dipped French style cookies for a crowd made in a 24 cup mini muffin tin and I can't think of a better use for that pan....don't you just love the perfect pan for baking?  I do.  These wonderful chewy but soft and cake like cookies are perfect baked up for a party 🎉  I'm always looking for individual desserts to serve for a festive event and the more French like, the better.  I used the toasted almond flour from King Arthurs Flour for this recipe but you may toast your own almond flour along with the sweetened shredded coconut used in the recipe.  I also used Ghirardelli 60% Bittersweet Chocolate 🍫 for my dipping, which is my go to chocolate for baking.  This recipe is best served on the day it's made. Ingredients and Recipe for Chocolate Dipped Toasted Almond-Coconut Financiers Makes 24 1 cup, 2 sticks- unsalted butter, melted and slightly cooled 1 cup sweetened shredded coconut 1 cup toasted almond flour, or plain almond flour 2/3 sugar 4 tabl