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.