Care-a-lot (Carrot) Green Soup.

So I actually went out on the farm and picked some carrot greens to make this soup.  (We'd been getting carrots, but not the greens).  It is loosely based on a recipe from The Kitchen Garden cookbook.  And its not so much of a recipe, the way I make it, but a guideline...

One large onion chopped
garlic-to taste-I used about a clove (I know!  the garlic queen!)
broth (I used a mild beef broth-you can use chicken broth as well)
Bunch of fresh, tender carrot greens
dill
new potatoes
cooked rice (can be leftover, white or brown)
rice wine vinegar
green onion
sour cream/greek yogurt (to serve)
salt.

Start by sautéing the onions and garlic.   Add broth and new potatoes, sliced.   While potatoes are cooking, chop up the carrot greens and add to the soup.   let cook for about ten minutes, add rice.  chop up the dill and add that, along with the green onion, chopped.  Add rice wine vinegar and more salt to taste.  (It also works with citrus like lemon or lime)

The greens are done when they look dark, like sorrel.  

Serve with dairy of choice on top.  (I've even used goat cheese...)

This is a very forgiving recipe because it all depends on how much of the carrot greens you have...  You can add more, you can add less, you can change it up...

Anyway, enjoy.  Picture, hopefully, coming soon.