CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4.
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or 2 purplette onions), white parts only
2 thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Directions: Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or 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 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.
Hi again. We are nearing the end of the season here at City Commons. In the boxes this week: Tulsi Basil (Tuesday) Sage (Friday) Cooking Greens Tomatoes Garlic Potatoes Sweet Potato Greens Kohlrabi or Bok Read more