Recipes :: Carrots

Carrot-Top Soup

1/2 c. butter
1 1/2 c. chopped carrot tops, firmly packed
6 cloves garlic, minced
1 large red onion, diced (I used erda leeks instead)
4 potatoes, chunked
1/2 tsp. salt
1/2 tsp. pepper
1 stalk celery, diced (I used erda Houshu, the chinese napa-like cabbage instead)
2 carrots, diced
4 c. chicken stock (I used veggie bouillon instead)

Melt butter in a large pot over medium heat. Add chopped carrot tops, garlic, onion, potatoes, salt and pepper.
Saute over medium heat for 10 minutes, stirring frequently to avoid sticking.
Add the celery and carrots and continue cooking for an additional minute.
Pour in the stock, and bring mixture to a boil.
Immediately reduce heat to a simmer, and continue cooking until the vegetables are tender.
Add more salt and pepper to taste, and serve.

By Rosemary Campiformio, From GROW magazine
submitted by erda member Jessica Mills.