I love this soup! Since it only requires a handfull of ingredients, it’s easy to make and yummy. What more can you want. Since I always have 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.
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
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.