Get the most out of those farmers’ market carrots and make this summer soup.
Adapted from Local Flavors
2-3 cups carrot tops (leaves)
6 small carrots
2 tbls. butter
3 tbls. white rice
2 sprigs of thyme
2 tbls. chopped herbs (marjoram or dill)
1 1/2 tsp. salt
6 cups vegetable or chicken stock
- Remove the leaves from the carrot stems. Wash and chop finely.
- Dice carrots quite small.
- Chop leeks and herbs.
- Melt the butter in your soup pot and add carrot tops, carrots, rice, leeks, and herbs. Cook for about 5 minutes, stirring often. Add salt and stock.
- Bring to a boil over high and then reduce heat to medium. Simmer for about 20 minutes.
Serves well as an appetizer.