Contributed by adapted from Deborah Madison's "Local Flavours" cookbook

Don't just throw them away! The tender tops that come with your carrots (particularly fresh, local carrots!) are delicious in soups! Here's one that uses both the carrots and their tops.

Ingredients

1 bunch carrots, with tops and roots
2 Tbsp unsalted butter
3 Tbsp white rice
2 large leeks (or 1 walla walla onion)
2 thyme or lemon thyme sprigs
2 Tbsp chopped dill, parsley, celery leaves or lovage
sea salt & freshly ground pepper
6 cups veg stock, light chicken stock OR water

Instructions

Pull the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks (or onion), thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 to 1 1/2 tsp salt, and add the stock. Bring to a boil, and simmer until rice is cooked. Season to taste.

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