by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand1/2 tablespoon unsalted butter or ghee Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
zest from 1 Meyer lemon Ask a question about this ingredient
2 teaspoons minced fresh rosemary leaves Ask a question about this ingredient
1/2 tablespoon sweet Hungarian paprika Ask a question about this ingredient
1 teaspoon Maldon salt flakes, to taste Ask a question about this ingredient
1/4 teaspoon fresh milled pepper Ask a question about this ingredient
1/4 cup semolina Ask a question about this ingredient
2 cups fresh carrot juice, divided Ask a question about this ingredient
3/4-1 cups roasted carrot, pureed Ask a question about this ingredient
2 roasted garlic cloves, pureed Ask a question about this ingredient
1/4 cup roasted parsnip, pureed, optional Ask a question about this ingredient
1/4 cup roasted onions, pureed, optional Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/2 cup buttermilk, plus more for thinning soup, if desired Ask a question about this ingredient
1/2 cup dry white wine, optional Ask a question about this ingredient
juice from 1 Meyer lemon (or 2) Ask a question about this ingredient
rosemary sprigs for garnish, optional Ask a question about this ingredient
chiffonade of basil or mint for garnish, optional Ask a question about this ingredient
slices of warmed roast carrot for garnish Ask a question about this ingredient
In a heavy pan melt the butter or ghee. Add the spices, herbs, zest, salt, and pepper. Pour in the olive oil and continue to heat. Stir in the semolina and take off the heat.
Ask a question about this stepPuree the vegetables with one half of the carrot juice. Then pour in the puree mixture into the pan. Return to the pan to heat. Keep stirring until everything comes together. Stir in the remaining carrot juice. Test for seasoning and adjust.
Ask a question about this stepWhisk the egg with the buttermilk. Slowly add that to the pan, whisking it in. (If you prefer, you can temper the egg mix first before adding to the warm mix.) Keep stirring and bring to a slow simmer. After 5-10 minutes, add the optional wine; stir in the Meyer lemon juice. Add a little more buttermilk, wine and/ or lemon juice if you want to thin the soup. Cook for just a few minutes more.
Ask a question about this stepLadle into bowls. Garnish with warm roasted carrots, rosemary leaves, basil or mint leaves.
Ask a question about this stepbeautiful! love the idea of using semolina!
Thanks, ac! The semolina does taste good thinned with the buttermilk. I love the texture.
Thanks for noticing this! My first photo was not very flattering, so just uploaded another! It was dinner tonight.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Love the flavor combination! Sounds great.