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Carrot Top Soup
From CSA Farmers Market
<p>Young, tender carrot greens can be good. This recipe uses them, along with the carrots, in a soup that can be vegetarian, or vegan with a few substitutions.</p>Source: adapted from Local Flavors by Deborah Madison (Entered by Pat Whetham)
Serves: 4
Ingredients
1 bunch
young tender carrots with green tops
2 TBS
unsalted butter*
3 TBS
rice
1/2 cup
chopped scallions or sweet onions
2 sprigs
fresh thyme
2 TBS
chopped fresh herbs such as dill
6 cups
chicken stock *
Step by Step Instructions
- *substitute olive oil for butter and vegetable stock for chicken stock for a Vegan recipe
- Pull the lacy parts of carrot tops off of stalks. You need 2 to 3 cups of these. Wash, then chop finely. Carrots can be grated or finely chopped.
- melt butter or heat olive oil in a soup pot. Add carrot tops and carrots, rice, scallions and herbs. Cook for several minutes, then season with salt and add stock.
- Bring to a boil and simmer for 16 to 18 minutes. Adjust seasonings by adding additional seas salt, freshly ground pepper and/or other herbs. Serve.