Wooldridge Creek Vineyard & Winery 2008 Warrick White – Broccoli Potato Soup with Preserved Meyer Lemon

2008 Warrick White – Broccoli Potato Soup with Preserved Meyer Lemon

2008 Warrick White – This Warrick White is a full-bodied blend of Chardonnay, Viognier, and Pinot Noir. It was barrel fermented and aged sur-lie in French Oak.

Broccoli Potato Soup with Preserved Meyer Lemon

3 Tbs olive oil
3 Tbs butter
2 onions, chopped
3 carrots, chopped
3 potatoes, peeled and diced
3 cloves garlic, minced
1/3 c flour
2 c white wine
2 lbs broccoli, chopped
6 c water or chicken stock
1 c cream
salt and pepper

Heat olive oil over medium heat. Add butter and let melt. When frothy, add onions and carrots. Cook for 3-4 minutes, until onions start to get translucent, then add potatoes. Cook for another 5 minutes, then add garlic and flour. Cook for one minute until flour starts to smell a little nutty. Add wine and let cook for 3-4 minutes until the smell of alcohol has dissipated. Add broccoli and stock, then bring to a boil. Let cook for 10-12 minutes, until everything is fork tender. Puree with an immersion blender, or a standard blender. Put back in the pot, finish with cream, and season to taste.

Preserved Lemons

Scrub the outsides of 4-6 Meyer lemons. Cut each end off so there is a dime size piece of the skin removed. Stand the lemons on one end, and cut in half vertically so the fruit remains attached at the end. Make an identical cut perpendicular to the first cut so you have a quartered lemon attached at the base. Fill with as much Kosher salt as possible. Place in the bottom of a clean jar and top with the remaining lemons, also salted. Compress so no space is left in the jar. Top with lemon juice and seal. Let sit for 3-4 weeks, making sure that lemon juice always covers the fruit. When rinds are tender, the fruit can be used. Rinse fruit of excess salt before using. To garnish the broccoli soup, chop preserved lemon with parsley.