Recipes

Go Back

Carrot Top Soup

Wednesday, October 14, 2015


Courtesy of:  Sage Culley


Ingredients
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 


Directions
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


Tags

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