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

Ingredients

1 bunch Carrots (roots & tops!)
2 Tbsp unsalted butter
3 Tbsp white rice
1/2 onion, finely chopped
2 sprigs thyme (or 1/4 tsp dried)
2 Tbsp chopped fresh parsley
sea salt & freshly ground pepper
6 cups stock (veg or chicken)

Instructions

Pull the leaves of the carrot greens off the stems. You should have about 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, onion, thyme, and parsley. Cook several minutes, stirring, then season with 1 1/2 tsp salt and add the stock. Bring to a boil and simmer until the rice is cooked (16-18 min). Taste for salt, season with pepper, and serve.

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