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Carrot Top Soup
What You Need
1 bunch of carrots, tops included
2 tblspns unsalted butter
3 tblspns white rice
2 large leeks, white part only
2 thyme or lemon thyme sprigs
2 tblspns chopped dill or parsley
6 cups stock (chicken or vegetable)
Salt and pepper to taste


How You Make It
Pull or pluck the lacy leaves of the carrots greens off their stems. You should have between 2 and 3 cups, loosely Packed. Wash and then chop them finely. Grate the carrots or finely chop them. Melt the butter in a soup pot. Add the carrot tops and the carrots, rice, leeks, thyme, and dill. Cook for several minutes turning everything a few times, then season with 1½ teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Taste for salt and season with pepper.

  
  
 
 
 
 
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