Carrot Top Soup

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Step 1

Pluck the lacy leaves of carrot greens off their stems to make 2-3 cups, loosely packed. Wash, then chop finely. Grate or slice carrots. Melt butter in stock pot. Add carrots and tops, rice, leeks and herbs. Cook for several minutes, turning everything a few times, then season with salt. Add stock and bring to a boil. Simmer until rice is cooked, 16-18 minutes. Season to taste and serve.