Carrot Top Soup

CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4.
Ingredients:
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.

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