Serves | four
- 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
- 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.
- 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.
- Taste for salt, season with pepper, and serve.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson