SPONSORED BY Yield: 4 servings 12 cups water 1 tablespoon salt 1½ pounds medium carrots, tops reserved ½ cup chicken or vegetable stock ¼ cup sorghum molasses 2 tablespoons apple cider vinegar 2 sprigs fresh thyme ½ pound Neese’s Hickory Smoked Bacon Salt and pepper to taste 1 cup panko breadcrumbs 2 tablespoons minced herbs such as carrot tops, parsley, or chervil In a large pot over high heat, add water and salt; Bring to a boil.