Carrot-Top Soup

February 21, 2006

Carrot-Top Soup

Angel Valley Organic Farm, Jonestown, Texas

1 bunch carrots, including the greens
½ cup brown rice
1 or 2 stalks green garlic, chopped (use the whole thing, from the tip of the roots to the tip of the greens)
6 cups water, light chicken stock, or vegetable stock
Thyme to taste and whatever other herbs suit your fancy
Salt and pepper

In a small saucepan, bring ¾ cup water to a boil and add rice. Simmer until tender and set aside. While the rice is cooking, pluck the lacy leaves of the carrot greens off their stems, enough for 2 to 3 cups, loosely packed. Wash thoroughly, then chop finely. Chop the carrots into fairly small pieces.

Melt a couple of tablespoons of butter in a soup pot. Add the carrot tops and carrots, garlic, and herbs. Cook for a few minutes, turning everything a few times, then add the water or stock and salt. Bring to a boil and simmer until the carrots are almost cooked. Add the rice, heat through until the carrots are tender, then taste for salt and season with pepper.

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