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carrot-top soup

kai_'s picture

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Sorry, I completely lost where this was first mentioned deep in another thread.

The jist is that someone said carrot tops are dangerous because of nitrate content. Well, that doesn't surprise me (given the nitrate concentrates in commercial fertilizers), but here is a recipe anyway, and I haven't tried it. Guess it will take a few decades to see if this is bad for us!

Date: 9 Apr 90 17:27:53 GMT
From: Marianne Evans
Subject: [RECIPE] Carrot-Top Soup

This recipe came out in the Portland Oregonian last week. I tried it last night and was very pleased with the results. Not only is it tasty, but it is very pleasing to the eye with the
orange soup centered with the green soup, and the white cream in the middle. I served it as a dinner meal with crusty bread.

CREAM OF CARROT-TOP SOUP
(Tom McCombie, chef/owner of Chez T.J.'s in Mt. View, California)

* 4 T butter, divided
* 1 large onion, diced medium-fine
* 3 cloves garlic, chopped
* 1 ts whole fresh thyme leaves
* 4 cups chicken stock
* 6 large carrots, coarsely chopped
* 2 medium potatoes, coarsely chopped
* 1 bay leaf
* salt
* 1/2 ts ground white pepper
* 1 cup milk or half and half, about
* 2 T chopped parsley
* 3 cups tender young carrot tops
* 1 qt boiling water
* 3/4 cup whipping cream

Melt 2 tablespoons butter in saucepan over medium heat. Add onions and
garlic and saute gently until golden. Add thyme and cook 1 minute more.
Add chicken stock, carrots, potatoes, bay leaf, 1 teaspoon salt and pepper,
and simmer 30 minutes more.

Remove bay leaf and puree mixture by batches in food processor fitted
with steel blade to desired fineness. Return puree to pan. Thin to desired
consistency with milk. Bring soup to simmer. Little by little, stir in
remaining 2 tablespoons butter. Add parsley and keep warm.

Meanwhile, pick over carrot tops removing stems and yellow leaves. Plunge
greens into boiling water. When water returns to a boil, add 2 teaspoons
salt. Drain carrot tops. Puree greens along with 2 cups pureed carrot soup
in processor.

To serve, fill soup bowls 2/3 full with orange carrot soup. Ladle green carrot soup in middle of soup bowl to fill it. Top soup with dollop of whipped cream.

Makes 4 meal servings or 6-8 first course servings.

NOTES: I did not peel the carrots, but peeled the potatoes. The original recipe didn't specify. I used skim milk; and light sour cream in place of the whipped cream garnish.

aussiechef's picture

(post #25567, reply #1 of 1)

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This brings back memories - not because I've ever had this soup but because it is so like Tom McCombie. He gave the odd cooking lesson or two in "Californian" cuisine when I first came to CA. He died , hmmm, 3? years ago -- way too young. He was so inventive apart from his stupid fruit soup. He insisted on having "sittings" in his restaurant - terribly inconvenient, and then you had to eat whatever he cooked that day with very limited choice. I nearly had a fit one day when he wanted to give us Fruit Soup for starters. (hate fruit or plain cheese for starters).

I can tell you just by knowing his style that that the carrot tops he used would have been
i real
babies.

Glad that his cooking lives on.