(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4.

local-flavors-cover-blogDon’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.

(serves 4)

1 bunch (6 small to medium) carrots, the tops and the roots
2 tablespoons unsalted butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, celery leaves, or lovage
Sea salt and freshly ground pepper
6 cups Vegetable Stock, light chicken stock, or water