Carrot Top Soup

posted in: Recipes | 0

 

  • 1 bunch (six small to medium) carrots – tops and roots
  • 2 T butter
  • 3 T white rice
  • 2 large leeks, sliced, white part only
  • 2 springs thyme
  • 2 T chopped dill, parsley, or celery leaves
  • salt and pepper
  • 6 cups vegetable or meat stock

Remove lacy leaves of the carrot greens from the stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate or finely chop the carrots.

Melt the butter in a soup pot. Add the carrot tops, carrots, rice, leeks, and herbs. Cook for several minutes, turning everything a few times, then season with 1 1⁄2 t. salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes.

Taste for salt, season with pepper, and serve.

from Local Flavors: Cooking and Eating from American’s Farmers Markets by Deborah Madison

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