Best Italian Turnip Soup Mellowed With Rice Recipes

ITALIAN TURNIP SOUP MELLOWED WITH RICE

Steps:

• Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount.
• In a large saucepan, melt the butter with the olive oil over high heat.
• When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
• Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
• After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
• Add salt and pepper to taste.
• Just before serving, stir in the parsley and the Parmesan cheese.
• Serve immediately.

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC

Steps:

• Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
• Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
• Stir in the turnips, adding more milk if necessary to submerge the vegetables.
• Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
• The liquid should almost be absorbed.
• Puree in a food mill or a food processor.
• Shortly before serving, reheat, stirring.
• Carefully correct seasonings.
• Stir in the butter or cream by spoonfuls.
• Turn into a hot serving dish and sprinkle with parsley.

CHICKEN AND TURNIP SOUP

Steps:

• Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
• Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
• To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
• Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).

QUICK ITALIAN RICE SOUP

Steps:

• In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
• Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
• Cook until rice is tender and vegetables are warmed through, about 8 minutes.