Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.
- 1 bunch (6 small to medium) carrots, the tops and the roots
- 2 Tbs unsalted butter
- 3 Tbs white rice
- 1 shallot, minced
- 2 thyme sprigs
- 2 Tbs chopped dill, parsley, celery leaves, or lovage
- salt and pepper
- 6 cups vegetable stock, light chicken stock or water
Pull or pluck the leaves of the carrot greens off their stems. You should have between 2 and 3 cups, loosely packed. Chop them finely. Grate or finely chop the carrots.
Melt the butter in a soup pot. Add the carrots tops, carrots, rice, shallot, thyme and dill. Cook for several minutes, turning everything a few times. Then season with a little salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes.
Taste for salt, season with pepper and serve