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

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