Carrot and Parsnip Soup

Ingredients

• 4 servings soup base 
• 4 servings cumin oil toasted
• 1 cup carrot juice fresh
• 3 cups carrots peeled chopped
• 1.5 cups celery chopped
• 4 servings pickled celery 
• 4 servings chives thinly sliced
• 4  bay leaves dried
• 1 cup off-dry riesling wine 
• 1.5 cups fennel bulb chopped
• 2 teaspoons fennel seeds 
• 5 slices ginger fresh
• 2  green onions cut into 2-in.-long slivers
• 2  juice of lemon 
• 2 teaspoons juniper berries 
• 1 tbsp kosher salt 
• 3 stalks lemongrass trimmed sliced
• 1 handful marjoram sprigs fresh
• 1.5 cups onion chopped
• 2.3 cups parsnips peeled chopped
• 0.8 cup russet potatoes peeled chopped
• 1.5 cups baking apples are apples that have a sweet-tart balance and hold their shape when chopped
• 1 handful thyme sprigs fresh
• 5 cups vegetable broth 
• 2 teaspoons allspice whole
• 6 tablespoons peppery extra-virgin
• 4 servings aromatics 
• 4 servings serving 
• 4 servings aromatics 
• 4 servings serving 

Equipment

• bowl
• ladle
• pot
• blender
• cheesecloth

Directions

1. Assemble aromatics: Enclose ingredients in cheesecloth and tie with string.
2. Make soup base: Put aromatics bundle in a stockpot and add remaining soup base ingredients, including 1 tbsp. salt, but excluding broth, carrot juice, and olive oil.
3. Cover, bring to simmering over high heat, then reduce heat to medium and cook until apples are very soft, about 30 minutes.
4. Add broth, return to a simmer, and continue cooking until potatoes are falling apart, about 2 hours.
5. Discard aromatics bundle. Pure soup in batches in a blender until silky smooth; pour into a large bowl as you go. Return soup to pot. Stir in enough carrot juice so soup is fairly thin but velvety. Just before serving, stir in olive oil.
6. Ladle soup into bowls and drizzle with cumin oil.
7. Add a little pickled celery, and sprinkle with chives and microgreens. Season to taste with salt.
8. *Find at some specialty grocery stores.