lately and often our moments are meditations on the unfurling of season. copious amounts of sunlight peer through our tiny windows, but embrace us the second we step outside. the world is alive, the days are longer, and there is electricity humming just beneath the surface of all things. dinner is oftentimes late, but the dusk is a celebration of approach and destination. our perspective is renewed, casting off the last heavy coat of an enigmatic winter. again and suddenly we are reminded by the moon that gravity is what we all have in common. and right now our gravity is spring.
what better to enjoy the buddings than a soft broth? soup is often my muse in the kitchen. year round, adaptable, and readily able to comfort the deepest and weariest of souls. if not for to save the sanity of my partnership, i could perhaps turn to soup daily to remedy all ailments. it’s ever easy to sink into a broth and allow it to coax. so here i find myself pulling the flavors from the dense spring air, and deep ground to congregate in silk and simmer.
- 2 lb carrots
- ½ inch ginger
- juice of 1 lemon
- 2 leafy celery ribs
- ½ tsp caraway seed
- ½ tsp fennel seed
- any collection of spring vegetables you desire: radishes, english peas, broccolini, spring onions, etc - chopped into halves or quarters.
- ¼ uncooked quinoa
- in a large pot or dutch oven combine carrots, ginger, lemon juice, celery, caraway, fennel seed, and 2½ quarts of water. bring mixture to a slow and soft, uncovered simmer for 2 hours. discard components (the carrots are completely edible) and carefully strain broth into a large bowl. allow broth to cool completely before reheating for soup.
- in a large separate pot add a few quarts of salted water and boil the vegetables just until tender (times may vary for each selection). run beneath cool water once tender.
- heat a small pan until the surface is very hot. to test you can add a small amount of quinoa to see if it pops - otherwise, cover the bottom of the pot with a single layer of quinoa, cover, and pop. listen closely as you would popcorn to ensure that you don't begin to burn.
- serve carrot broth warm with blanched vegetables and popped quinoa.