Tuscan Carrot Top Soup With Rice And Fennel
Ingredients
- Olive oil
- 3-4 garlic cloves, minced
- 1 medium shallot, minced
- 1 cup celery cut in 1/4" dice
- 1 1/2 cups onion cut in 1/4" dice
- 2 cups carrot cut in 1/4" dice
- 1/2 cup short grain rice
- 1 1/2 cups chicken broth
- salt and pepper
- 6 cups water (approximate)
- 1 1/2 cups lightly packed carrot top greens (feather ends only, no stems)
- 1/2 Fennel Fronds, roughly chopped
- 1 teaspoon apple cider vinegar (optional)
- good olive oil
- parmesan cheese as garnish
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