Lively carrot soup, tops included
A chef who has a way with vegetables provides this lively recipe for a carrot soup that even includes the feathery green tops.
Hugh Acheson, an Ottawaborn restaurateur in Athens, Ga., enriches his soup with Greek yogurt and sweetens it slightly with maple syrup.
I like his quirky flavourings and his honesty: vegetable stock, to him, “is a code name for tap water.”
His book The Broad Fork: Recipes for the Wide World of Vegetables and Fruits (Clarkson Potter/Random House), is beautiful and informative.