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


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