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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.

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