I believe in keeping my promises. I stated last month that I would post the recipe for Carrot Top Soup, just for Clarity, because she asked so sweetly and politely. Here it is!
CREAM OF CARROT TOP SOUP
From Edible French Garden by Rosalind Creasy
Ingredients:
1 lg yellow onion, cut into ½ in dice
3 garlic cloves, mashed
2 Tbl butter, plus 2 tsp softened butter, divided
1 tsp whole fresh thyme leaves
4 cups chicken stock
6 lg carrots, peeled and coarsely chopped
2 medium potatoes, peeled and coarsely chopped
1 bay leaf
3 tsp salt, divided
½ tsp ground white pepper
About 1 cup milk or half and half
2 Tbl chopped fresh parsley
3 cups tender young carrot greens
1 ½ c lightly whipped cream
Saute the onion and garlic in 2 Tbl of the butter until golden.
Add the thyme leaves and cook 1 minute more. Add the chicken stock, carrots, potatoes, bay leaf, 1 tsp of the salt, and pepper and simmer for 30 minutes.

Remove the bay leaf and puree the mixture in a food processor fitted with a steel blade (by batches or in a blender) to the desired consistency.
Return the puree to the soup pot. Thin to the preferred consistency by adding the milk or half and half as needed and bring the soup to a simmer. Stir in the 2 Tbl of softened butter and chopped parsley by bits. Keep the soup warm.
Pick over the carrot tops, removing any stems or yellow leaves. Plunge the greens into 1 quart boiling water; when the water reboils, add the remaining 1 tsp of salt. Remove from heat, drain, and puree the greens in the blender or food processor with 2 cups of the pureed carrot soup.
To serve the soup, fill soup bowls two-thirds full with orange carrot soup, then ladle the green carrot soup in the middle to fill the bowl. Top the soup with dollops of whipped cream.
Serves 6-8.

The only changes I made in the recipe were a couple of substitutions. I switched the milk or half and half for nonfat milk and, in the toppings, I served sour cream instead of whipped cream because that's what we had in the fridge.
In September, I made this recipe again and served the soup with my home made Honey Whole Wheat Bread. The Professor ate a bowl and declared it a keeper! This from the man who doesn't eat cooked carrots.
You will love this Carrot Top Soup, even if you don't love carrots or carrot tops.
I promise!