- 1 bunch (six small to medium) carrots – tops and roots
- 2 T butter
- 3 T white rice
- 2 large leeks, sliced, white part only
- 2 springs thyme
- 2 T chopped dill, parsley, or celery leaves
- salt and pepper
- 6 cups vegetable or meat stock
Remove lacy leaves of the carrot greens from the stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate or finely chop the carrots.
Melt the butter in a soup pot. Add the carrot tops, carrots, rice, leeks, and herbs. Cook for several minutes, turning everything a few times, then season with 1 1⁄2 t. salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes.
Taste for salt, season with pepper, and serve.
from Local Flavors: Cooking and Eating from American’s Farmers Markets by Deborah Madison