Thursday, November 17, 2011


Tuesday was a beautiful fall day in Detroit so I decided to take advantage of it by pulling a bunch of the carrots that were still in the garden. Here is my carrot patchAnd some of the carrots that came out of it.

I got to thinking that it is such a shame to toss all the tops into the compost bin and wondered if they were edible. I went into the house to peruse my cookbooks. The first book I took off the shelf was Deborah Madison's Local Flavors. I picked it up at a neighborhood estate sale for $1 and have made quite a few recipes from it. It was here that I found this recipe

Carrot Top Soup

1 bunch carrots, tops and roots, about 6 medium
2 T. butter
3 T. white rice
2 large leeks (I didn't have any leeks so I used onions from my garden)
2 thyme or lemon thyme sprigs (I used lemon thyme and because we love it, 4 sprigs)
2 T. parsley, dill, celery leaves or lovage (I used parsley)
salt and pepper
6 cups Vegetable Stock (I used my homemade stock)

Wash and chop the carrot tops. You should have about 3 cups loosely packed. Grate or finely chop the carrots. I used a combination of yellow and orange ones.

Chopped Carrot tops and carrots:

Melt the butter in a soup pot. Add everything except the stock. Cook for several minutes, turning over a few times, Add the stock, bring to a boil and simmer until the rice is done.


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