Carrot Top Farro Soup

• 1 bunch carrots, with tops
• 1/2 cup Farro or Brown Rice
• 3-5 cloves garlic or green garlic
• 6 cups vegetable or chicken stock
• 1 parmesan rind
• 1 cup chopped celery
• 1 onion, chopped
• 3-5 tablespoons olive oil
• 1 cup diced fennel ( optional)
• 1 cup fennel pollen

1. Slice the carrots into rounds like pennies. wash the carrot tops carefully because they can be sandy. chop them finely. chop the fennel pollen if using that.
2. heat the olive oil in a soup pot and add the carrots, onions, celery and garlic. add the fennel if using it. saute until tender, about 5 minutes
3. add the rice or farro and stir very well. The grains taste better if they absorb some of fat
4. add 4 cups of the broth, rice or farro and parmesan rind. season with salt and pepper to taste. simmer for 30-45 minutes until the grains are almost tender. add more stock if needed. add all the chopped greens and simmer for another 10-15 minutes until done. try to find the parmesan rind and fish it out.
5. enjoy!

carrots, brown rice, garlic, vegetable, parmesan rind, celery, onion, olive oil, fennel, fennel pollen

Taken from food52.com/recipes/9797-carrot-top-farro-soup (may not work)