22nd
My first carrot! We’ll use them for Carrot Top Soup (thanks, Alex!):
Serves 4
1 bunch (5-6 small to medium) carrots-greens and roots
2 Tbs. butter
3 Tbs. rice
2 large leeks (or 3-4 scallions)
2 thyme or lemon thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosley packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Brin gto a boil and simmer until the rice is cooked, 16 - 18 minutes. Season with salt, pepper, and serve.
