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Turnip and Leek Soup

1 TBSP olive oil

2 large leeks, sliced

1/2 lb. turnips, ½ inch cubes

1 garlic clove, minced

1 quart stock or water

Salt and black pepper

1 bay leaf

1/4 cup rice

Freshly grated Parmesan for serving

Garlic croutons for serving (optional)  

 

Heat the oil over medium heat in a stock pot & add the leeks. Cook 3 minutes, stirring often. Add the turnips & continue to cook 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. Add pepper and serve over croutons if desired, passing Parmesan at the table for sprinkling.

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