Go Back

Carrot Top Soup

Wednesday, October 14, 2015

Courtesy of:  Sage Culley

1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional 

In a soup pot, saute onions and garlic in butter or olive oil until translucent.  Add carrots, carrot tops, potato, stock and seasoning.  Bring to a simmer and cook for 15-20 minutes or until vegetables are tender.

Finish by pureeing ½ the soup doing small batches in a food processor or blender.

Optional:  Added 2 handfuls of egg noodles (Kluski noodles would be wonderful) and cook until tender.  Enjoy with fresh shaved Parmesan or other sharp cheese & crusty bread.

Go Back

Go Back


Cider plum gorgonzola walnuts blue cheese tomato juice Leek roasted sausage hazelnuts tenderloin shelling Drinks pork steak cranberry vegetable pecans bok choy oats beer pumpkin Corn chocolate bruschetta celery root bulgar wheat potatoes strawberry caesar coconut milk lemon grass blueberry wrap carrot tops Spread flank turnip bloody mary jam olives Tomatoes sandwiches mushroom cockaigne ramps zucchini pudding cauliflower Chevre spiced winter squash pepper meatballs cream cheese chipotle fondue pesto sherry curry Red Onion sour cream garlic scapes brown sugar cantaloupe white beans fennel seeds coeur coeur a la creme Soup dijon jack chili peppers spring parmesan Shitake Mushrooms Beans sour vinaigrette sweet arugula cheese swiss dill beets Poblano Chili basil Cranberry Beans collins fraiche tostadas gazpacho berry radish coriander chiles pasta verde vegetarian gruyere tomatoe shitake beet sandwich Squash Bread peas mushrooms crepes bell pepper celebration baby bok choy snow peas green pepper carrots buttermilk biscuits leeks Salad bacon celery hearts tomato cucumber strata Swiss Chard Dressing beet greens polenta strawberries cream mustard greens bayeldi compote feta chicken couscous tart sunchokes prosciutto radishes pineapple casserole carrot fronds lettuce Side apples shiitake chilies barley honey almonds turnips sesame reggiano egg noodles bulgar fennel bulb creme walnut oil kalamata eggs pears shallots bean wheat flour artichoke bbq cake asparagus almond milk heavy whipping cream butter shrunken heads habanero peppers fennel tuscan muffins gin pecan cornmeal Potato anchovy pie frittata okra mint parmigiano currants absinthe beef sauce Kale tortillas chimichurri peach tomato corn pie remoulade Apple maple syrup dilly rouille chicken dinner salad panzanella scallions Jerusalem artichoke kirsch Salsa fritters flank steak plums sweet potato anise kohlrabi poblano latkes stuffing imam jack cheese rhubarb onions chimmichurri wasabi conserve syrup Rice wine vinegar chorizo Eggplant Greens slaw yogurt baguette bosc pickled daisy onion Butternut chives spelt watercress fritter plum tomatoes cointreau melon yellow onion Spinach maple cilantro gratin egg carrot top Recipes vanilla wafers hickory goat Cheese nectarine pine nuts Vegan Tomatillos bread pudding Farmers' Market buckwheat kluski celeriac crisp paste capers pancake knots chili gouda autumn thai pork chop green beans