Seasonal Recipes

Italian Turnip Soup

I love this soup! Since it only requires a handfull of ingredients, it's easy to make and it's yummy. What more can you want. Since I always have the garlic, rice, stock and cheese on hand and in the cold months I try to have turnips and parsley in the garden, this is a soup I can make without any planning. Add bread and a salad for a quick, easy supper.

I am posting this as part of Grow Your Own, a twice-a-month blogging event that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products. Andrea of Andrea's Recipes is our host for this round, so be sure to visit her blog for more information. The garlic, turnips and parsley came from my garden.

3 tablespoon olive oil
1 pound turnips, peeled and diced
6 cup stock, chicken or vegetable
2 cloves minced garlic
1/2 cup rice, arborio if you have it
salt & pepper
chopped fresh parsley
Parmesan cheese

Instructions: Melt the oil in a large saucepan. Toss in the turnips and saute til brown, about 5 minutes. Pour in the broth, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, add parsley and 1/4 cup Parmesan. Ladle into bowls and pass extra cheese.

Note: Sometimes I add fresh thyme.

Posted on December 11, 2008

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