the perpetual season

carrot miso soup with sesame croutons and pickled scallions

2 Comments

i’ve found spring this morning; she is sitting neatly beside me, her head bent to kiss the earth out of the weariest slumber. the sun is spending her first, newly seasoned days, dipping through and peaking out from behind thick, rolling clouds. once again the air feels wet and heavy – feelings i’ve missed. please excuse the paramount silence i’ve allowed to overwhelm this space, i’ve been spending time organizing and cataloging my thoughts, merely making them more suitable for the next oblivion. a fact: i would love to keep sharing food with you, as well we can begin to talk about the garden again, another space that is coming along quite nicely. since the clock change, my evenings are filled buried beneath monuments of soil and peat, busily reconditioning and reclaiming what the ice and snow surely thought was acquisition. we are wide awake and it is spring. it is spring, and those words feel good.

www.theperpetualseason.com

to serve us a bridge from the winter into the first heights of spring: pureed carrot soup, lively in solitude, but undeniably accentuated with companions of miso, sesame, and scallions – quick pickled for a snap of spice and vinegar. i can’t seem to keep this soup around, nor shake the feeling of a very fruitful season ahead. neighbors and farmers are estimating a very hot and dry summer, and undoubtedly the prospect garden vegetables are singing praise in their seeds.  we will speak soon again.


carrot miso soup with sesame croutons and pickled scallions
 
Print
this soup is slightly adapted from this recipe; never a mistake with deb. i substituted with yellow miso as i find it to possess a mild earthiness - offering a generous presence in soups. the accompaniments are pickled scallions and sesame croutons; with such they do add some steps to the process, however they are flavors I don't find amiss in the final bowl. not to mention, both condiments are incredibly satisfying on their own. while not included, a hint of sesame oil before eating would also do the trick.
Ingredients
  • pickled scallions:
  • 1 fat bunch of scallions, dark tops removed to make for about 4 inch stalks
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 cup rice wine vinegar
  • ½ cup sugar
  • 1 tsp kosher salt

  • sesame croutons:
  • 1 large egg white
  • 2 tbl olive oil, divided
  • 4 tbl white sesame seeds
  • a large pinch of kosher salt
  • 3 cups stale bread, cubed into ¼ inch dice

  • carrot soup:
  • 2 tbl olive oil
  • 2 lbs carrots, finely diced
  • 1 large onion, finely diced
  • 4 large garlic cloves, minced
  • 1 tbl grated ginger
  • 4 cups vegetable broth + more, as needed, for thinning
  • ¼ cup light yellow miso paste
Method
  1. pickle the scallions: ready a single pint jar by packing the trimmed scallions inside. in a small pot over medium heat, dry toast the mustard and coriander until fragrant and lightly toasted, 1-2 minutes; add seeds to the jar. bring rice wine vinegar, sugar, and salt to a low simmer in the same pot, stirring until sugar is dissolved. add brine to scallions, cover, and allow flavors to marry in the refrigerator while you prepare the soup.
  2. make the croutons: preheat the oven to 350 degrees. beat the egg white in a large bowl, either by hand or electric mixer, until soft peaks are achieved. mix in 1 tablespoon of olive oil, and whisk until incorporated. add the remaining tablespoon of olive oil, and mix until smooth.
  3. gently fold the cubed bread into the egg whites, stirring to ensure an even coating. add in the sesame seeds and salt, and toss to combine. spread the bread cubes out on a large sheet pan, in a single layer, atop a sheet of parchment paper. bake 15-20 minutes, until golden and crisp.
  4. make the soup: in a large, heavy-bottomed saucepan heat the olive oil over medium heat. add the carrots and onion, and sauté until the onion is translucent and the carrots start to tender, about 10 minutes. add the garlic and ginger, stir, and heat until fragrant, 1-2 minutes. add vegetable broth and bring to a boil; reduce to simmer and cover, cooking until carrots are easily pierced by fork, 30 minutes or so.
  5. puree soup using preferred method (immersion or blender), and add back into saucepan. if your soup is too thick at this point, gently thin until smooth with additional vegetable broth. add in the miso paste; bring soup back to a simmer, stirring to incorporate, and then remove from heat.
  6. serve soup topped with sesame croutons and sliced, pickled scallions

Comments

  1. So glad to hear Spring has rekindled your gardening passion. She is slowly pushing forth her magic here and gently pulling back Winter’s white blanket. Your carrot soup is a timely dish to encourage Spring’s warming ways and the addition of pickled scallions and sesame croutons add that extra flourish of flavor you’ve got a knack for. Enjoy these days, Danielle.

    Reply

Leave a Reply