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Carrot Top Soup [serves 4]

1 bunch carrots, including the greens

1/2 cup brown rice

1 or 2 stalks green garlic, chopped (use the whole thing, from the tip

of the roots to the tip of the greens)

6 cups water, light chicken stock, or vegetable stock

thyme, to taste, and whatever other herbs suit your fancy (the Valymyst

Herb blends work great in this)

salt & pepper, to taste

In a small saucepan, bring 3/4 cups water to a boil.  Add rice.  Simmer
until tender, and set aside.  While the rice is cooking, pluck the lacy
leaves of the carrot greens off their stems, enough for 2 to 3 cups,
loosely packed.  Wash thoroughly, then chop finely.  Chop the carrots
into fairly small pieces.

Melt a couple tablespoons of butter in a soup pot.  Add the carrot tops
and carrots, garlic and herbs.  Cook for a few minutes, turning
everything a few times, then add the water or stock, and salt.  Bring to
a boil, and simmer until the carrots are almost cooked.  Add the rice,
heat through until the carrots are tender, then taste for salt and
season with pepper.