Carrot Top And Rice Soup

3 tb extra-virgin olive oil
1 md onion; minced
2 sm carrots; diced
1 stalk celery; diced
3 cloves garlic; minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 c vegetable broth (or chicken)
1/2 c short grain rice
1 1/2 c chopped carrot tops
4 tb fresh grated parmigiano-reggiano

1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots,
celery and garlic for 5 minutes over low heat until translucent. Add the salt
and pepper, pour in the broth, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is
almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese,
and serve.

VARIATIONS: Instead of rice, add 2 pounds cubed potatoes at the same time as
the broth. Or serve the soup over garlic-rubbed bread.


About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Soup. Bookmark the permalink.

One Response to Carrot Top And Rice Soup

  1. Pingback: Carrot Greens | Small Farms CSA

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