<< Back

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.

This entry is related to the following products. Click on any of them for more information.
Garlic, Garlic: Elephant, Leek, Turnip, Garlic, Green, Turnip, Turnip, Turnip,