Recipe by The_Swedish_Chef
An Italian friend of mine had just made his yearly trip back home, and along with a bottle of wine, shared this recipe with me. I was skeptical at first, wondering how such a mild vegetable like turnips could make an interesting soup. I have since made it 5 times in a 2 week time span...this should let you know how astonishing it turned out! I even made this for a dear friend who suffers from massive food allergies, using strictly olive oil to saute the turnips and NO Parmesan cheese stirred directly into the soup; she raved about it so much that she demanded the recipe before I left her house. If you chose to make this Vegan, it takes twice as long for the turnips to brown, and the flavour isn't as deep, but it is still a wonderful soup! Try it today and amaze your friends with it's complex nature yet simple ingredients!
Top Review by HawaiianBaker
This was a great, delicious, simple soup. Now I know what to do with all the turnips in our garden! Next time I may add some additional veggies if I've got them (i.e. onions, carrots, potatoes, etc.).
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 lb turnip, peeled,and cut into ½ inch diced pieces. (See Note)
- 6 cups chicken broth (NOT the no-fat variety!)
- 1 cup of unconverted long-grain rice
- salt and pepper, to taste
- 2 tablespoons of minced fresh Italian parsley
- 3⁄4 cup of freshly grated parmesan cheese (I just buy the pre-grated type, though a high-end brand; I just can’t stand to grate cups of Parmesa)
Directions See How It's Made
- 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.