Carrot Top And Rice Soup (Tuscan)
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Carrot Top And Rice Soup (Tuscan)
  Rice    Tuscan    Soups    Carrots  
Last updated 6/12/2012 1:12:29 AM. Recipe ID 40479. Report a problem with this recipe.
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      Title: Carrot top and rice soup (tuscan)
 Categories: Tuscan, *new-acq, Soups, Carrots, Rice
      Yield: 4 Servings
 
      3 tb Extra-virgin olive oil
      1 md Onion; minced
      2 sm Carrots; diced
      1    Stalk celery; diced
      3    Cloves garlic; minced
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      6 c  Vegetable broth
    1/2 c  Short grain rice
  1 1/2 c  Chopped carrot tops
      4 tb Fresh grated
           -Parmigiano-Reggiano
 
  1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion,
  carrots, celery and garlic for 5 minutes over low heat until
  translucent. Add the salt and pepper, pour in the broth, and bring to
  a boil.
  
  2. Add the rice to the broth and cook for 15 minutes or until the
  rice is almost tender. Add the carrot tops and cook for 5 more
  minutes, mixing well.
  
  3. When the rice is done, pour the soup into four bowls, sprinkle with
  cheese, and serve.
  
  SERVES 4; TIME: 45 60 minutes, Easy. mc-PER SERVING 33% cff: 480cals;
       18 g  fat
  
  VARIATIONS: Instead of rice, add 2 pounds cubed potatoes at the same
  time as the broth. Or serve the soup over garlic-rubbed bread.
  
  >"Minestra di Foglie di Carote," or "Carrot-Top and Rice Soup," from
  SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman
  3/98
  
  Notes: There is a Tuscan saying: Non si tira via niente -- nothing
  gets thrown away -- that is particulary appropriate vis-a-vis this
  soup. Carrot tops are almost always discarded. But why? They have the
  same sweet-earthy taste but with a hint of green that makes them
  perfect for soups or vegetable saute's. Try the following recipe and
  let it spur your creativity as to how else to use the delicate frilly
  leaves.
  
  Recipe 




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Recipe ID 40479 (Apr 03, 2005)

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