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Carrot Top Soup

Young, tender carrot greens can be good. This recipe uses them, along with the carrots, in a soup that can be vegetarian, or vegan with a few substitutions.

Source: adapted from Local Flavors by Deborah Madison (Entered by Pat Whetham)
Serves: 4


Ingredients
1 bunch young tender carrots with green tops      View Available Products
2 TBS unsalted butter*
3 TBS rice
1/2 cup chopped scallions or sweet onions
2 sprigs fresh thyme      View Available Products
2 TBS chopped fresh herbs such as dill
6 cups chicken stock *

Step by Step Instructions
  1. *substitute olive oil for butter and vegetable stock for chicken stock for a Vegan recipe
  2. Pull the lacy parts of carrot tops off of stalks. You need 2 to 3 cups of these. Wash, then chop finely. Carrots can be grated or finely chopped.
  3. melt butter or heat olive oil in a soup pot. Add carrot tops and carrots, rice, scallions and herbs. Cook for several minutes, then season with salt and add stock.
  4. Bring to a boil and simmer for 16 to 18 minutes. Adjust seasonings by adding additional seas salt, freshly ground pepper and/or other herbs. Serve.

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