I hated throwing carrot tops away. It seemed like such a waste. the key was to find a recipe that could handle their strong carroty herbacious flavor. This simple soup is humble and nourishing. The flavor is way more than the sum of it's parts. Adding the fennel opens up another delicious dimension to the soup, but it's not necessary. Same with the parmesan rind. without it, the soup is pure clear flavor. with it, the soup develops a meatier unctuousness. You could also sprinkle parmesan on the top after serving.
<br />Nice with crusty bread, an escarole salad and a full bodied white wine.

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