"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef
|3 T||olive oil (or sunflower oil)|
|1||onion (medium, minced)|
|2||carrots (small, diced)|
|1||celery (stalk, diced)|
|3 clv||garlic (minced)|
|1⁄2 t||pepper (freshly ground)|
|6 c||vegetable broth|
|1⁄2 c||rice (short grain, or substitue local wild rice)|
|1 1⁄2 c||carrot tops (chopped)|
|4 T||parmigiano-reggiano cheese (grated)|
Place oil in a large, heavy gauge soup pot. Heat over medium-low heat, then add the onion, carrots, celery and garlic. Saute for 5-7 minutes until translucent - take care not to burn the garlic! Add salt and pepper and saute for an additional 30 seconds.
Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the rice. Cook until the rice is almost tender, 15-20 minutes.
Add the carrot tops and stir well. Cook, stirring occasionally, for an additional 5 minutes. Continue cooking until the rice is done.
Serve with a sprinkle of grated cheese and enjoy!
Variations: Serve over garlic-rubbed bread, or substitute potatoes for the rice, adding the potatoes at the same time as the broth.
Note: Some sunflower oils are fine for sauteing, while others should not be exposed to high heat. Check the bottle for specifications before using!