Deborah Madison’s Carrot and Carrot-Top Soup

Serves | four

Ingredients

• 1 bunch carrots, the tops and the roots (6 smallish to medium sized)
• 2 tbs. butter
• 3 tbs. rice
• 2 large leeks, the white part, or 1 onion, finely diced
• 2 sprigs of thyme or lemon thyme
• 2 tbs. chopped dill, parsley, celery leaves or lovage
• 6 cups light chicken stock, water or vegetable stock
• Sea salt and freshly ground pepper

Directions

1. Pull or pluck the lacey leaves of the carrot greens from their stems. You should have between 2 and 3 cups, loosely packed. Wash, then chop finely. Grate the carrots, or, if you want a more refined looking soup, finely chop them.
2. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme and herb. Cook several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes.
3. Taste for salt, season with pepper, and serve.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson