LEEK, TURNIP AND RICE SOUP

Leek, Turnip and Rice Soup image

This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.

Provided by Martha Rose Shulman

Categories one pot, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
1 pound turnips, cut in 1/2-inch dice
2 garlic cloves, minced
2 quarts vegetable stock, chicken stock or water
Salt to taste
1 bay leaf
1/2 cup rice, preferably arborio
Freshly ground pepper
2 tablespoons chopped fresh parsley
Freshly grated Parmesan for serving (optional)
Garlic croutons for serving (optional)

Steps:

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1664 milligrams, Sugar 9 grams