Carrot Top Soup
6 small to medium carrots with tops and roots
2 Tbsp butter
3 Tbsp white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 Tbsp chopped dill, parsley, or celery leaves
Salt and freshly ground pepper
6 cups vegetable stock, chicken stock or water
Pull or pluck the lacy leaves of the carrots greens off their stems. You should have between 2-3 cups, loosely packed. Wash, and then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 ½ teaspoons sale and add the stock. Bring to boil and simmer until the rice is cooked, 16-18 minutes.
Taste for salt, season with pepper and serve.
Recipe from Midi Cox
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