Leek Turnip And Rice Soup Food

LEEK, TURNIP AND RICE SOUP

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.

TURNIP, LEEK AND POTATO SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
• Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

LEEK, TURNIP AND RICE SOUP

Steps:

• 1. 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. Note: For a puréed soup, use an immersion blender (or a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until the mixture is very smooth. Return to the pot, heat through and adjust salt. Stir in the pepper and parsley and serve, passing Parmesan at the table for sprinkling.

ITALIAN TURNIP SOUP MELLOWED WITH RICE

Steps:

• Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount.
• In a large saucepan, melt the butter with the olive oil over high heat.
• When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
• Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
• After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
• Add salt and pepper to taste.
• Just before serving, stir in the parsley and the Parmesan cheese.
• Serve immediately.

CREAMY LEEK AND TURNIP SOUP

Steps:

• In a heavy saucepan, heat oil; cook leeks and onions until soft.
• Add stock and turnip.
• Simmer until turnip is tender.
• Blend until smooth in food processor or blender.
• Add salt and pepper to taste.
• Add cream
• Heat gently 5 to 10 minutes.
• Garnish each serving with freshly grated apple and a sprinkle of nutmeg.