In the comments, suek writes:
Carrot top soup?? More info, please!
We have a veggie stand about a half mile down the road. If we stop in to buy something like beets, the clerk always asks “do you want me to take the tops off?”….. NO…absolutely not….thank you. We have the beet greens for dinner that night (they don’t hold very well). The beets themselves will hold way longer.
I’ve never thought about using carrot tops – other than feeding them to the horses. I’m guessing … add onions, chicken broth, salt pepper and ???? maybe celery?
Before we get to the carrot tops, let’s remember that beet greens = Swiss chard. It’s the same plant. One’s been selected– think Gregor Mendel– for roots, the other for vegetative growth.
I cannot for the life of me grow beets. But I can grow beet greens.
And now to the carrot tops.
Carrot top stock is rich. In my humble opinion, it rivals beef stock in complexity– but is of course vegan. As Miss M notes, it has a suggestion of ginger with respect to the aroma. Color-wise, it resembles weak beef stock. (That would be real beef stock, not something made from a cube.)
We use carrot top stock as we’d use chicken or beef stock to ground a soup or stew or casserole.
Carrot top stock is always a seat of my pants “recipe” based on what’s fresh in the garden. But I never season it with salt, pepper, etc.
Here’s the “recipe” for this Spring’s Carrot Top Stock:
Carrot tops (i.e., the leaves)
Water (for the pictured greens, I used about 1.5 gallons)
All from the garden.
Place all in a really really really big pot. Bring to a boil. Simmer several hours, smashing and turning the mush around every time you walk through the kitchen.
You know it’s done when the greens are no longer green.
UPDATED! No. That’s not it…. .
And then… .
Transfer the greens and herbs to a colander to drain into a bowl for an hour or so. I usually smash them around some to get all the good stuff out. And then… . Package away in freezer bags and freeze.