Ingredients:
1 bunch (small-medium) carrots, the tops and roots
2 tablespoons unsalted butter
3 tablespoons rice
2 large leeks, white part only
2 thyme sprigs
2 tablespoons chopped parsley
Sea salt and freshly ground pepper
6 cups vegetable stock
Directions:
1. Pull or pluck any of the lacy carrot greens off their stems. You should have 2-3 cups, loosely packed. Wash the greens then chop finely. Grate the carrots.
2. Melt the butter in a soup pot. Add the carrot greens and carrots, rice, leeks, thyme, and parsley. Cook for several minutes, turning everything a few times, then season with 1½ teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes.
3. Taste and season with salt and pepper if needed. Serve.
Serves 4