Another disappointing recipe from Deborah Madison’s Local Flavors. It’s too bad, really, because this is a cookbook I really want to love. I even borrowed this from the library first to make sure I was something I wanted to have in my kitchen (which? something I rarely do. I just buy lots of cookbooks. Lots and lots.). But this recipe, called Carrot Top Soup officially, I think, was just disappointing.
Basically, you finely chop some fresh carrots and saute them, then add water or vegetable stock and simmer for a bit; mince the feathery carrot tops and add them, with some rice. Simmer until it’s all tender.
I went ahead and tasted it then, and was underwhelmed, so I added a little yogurt and pureed some of the soup to give it some body and smooth it out a bit. It didn’t work..
It didn’t have much depth of flavor, and while the carrot greens were a nice touch and added some carrot-y freshness, they still seemed off somehow. Sad. It’s not even a pretty color like you might expect.