Italian Turnip Soup

By November 10, 2011Uncategorized

2 Tablespoons butter                       6 cups veg. or chicken stock

1 Tablespoon olive oil                       1/2 cup rice

1 lb turnips, peeled, diced                salt and pepper

Garnish: minced parsley, 3/4 C grated Parmesan

Melt butter and oil in a large saucepan and bring to a froth. Add turnips and sauté until brown, about 5 min. Pour in broth, bring to a boil, reduce heat and cook, covered, for about 10 min. Stir in rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1/4 cup Parmesan. Ladle into bowls and pass the extra Parmesan separately.  From

Author Terra

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