Leek, Turnip and Rice Soup

This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 large leeks, white and light green parts only, cleaned and sliced
• 1 pound turnips, cut in 1/2-inch dice
• 2 garlic cloves, minced
• 2 quarts vegetable stock, chicken stock or water
• Salt to taste
• 1 bay leaf
• ½ cup rice, preferably arborio
• Freshly ground pepper
• 2 tablespoons chopped fresh parsley
• Freshly grated Parmesan for serving
• Garlic croutons for serving (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    218 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 761 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings.

Preparation

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.

• For a pureed 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.
• Advance preparation: You can make this a day ahead, but omit the rice. About 30 minutes before serving, bring back to a simmer, add the rice and simmer until tender, 20 to 30 minutes. If you let the soup sit with the rice, it will continue to absorb the broth.

45 minutes