Leek, Turnip and Rice Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 4large leeks, white and light green parts only, cleaned and sliced
- 1pound turnips, cut in ½-inch dice
- 2garlic cloves, minced
- 2quarts vegetable stock, chicken stock or water
- Salt to taste
- 1bay leaf
- ½cup rice, preferably arborio
- Freshly ground pepper
- 2tablespoons chopped fresh parsley
- Freshly grated Parmesan for serving (optional)
- Garlic croutons for serving (optional)
Nutritional analysis per serving (4 servings)
277 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 6 grams protein; 1673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
Private Notes
Comments
This soup is quick and easy and is surprisingly rich and tasty. I have made it several times, and have added turnip greens or baby kale near the end of cooking, plus a juice of one lemon (the lemon really finishes the soup). I advise using broth and not water--makes the soup much richer. Some grated parmesan on top and this soup is sublime.
With regards to the puree or not to puree... I tried a halfway measure: That is I used a stick blender, and gave it a few whizzes. It kept the majority of the rice intact, but added a gentle creaminess and body to the broth. It may not be necessary if you've cooked the arborio rice through, and it's released it's silky starch. But if you're using a lower starch rice (like I do on occasion, when you just make do with what you have), you could blitz the soup a little more.
I needed to make a dent in the winter CSA collection and did not expect it to be as wonderful as it is. Did not puree and find that the texture is part of the appeal; used broth and agree that this probably lifts the flavors. Topped with coarse garlicky bread crumbs from my fridge (my Vitamix solution to stale bread) and pecorino. I suspect that my teens will love it, particularly if I offer bacon or sausage alongside.
I cut this recipe in half and did not have turnips so I used parsnips. I could eat the whole pot it is absolutely delicious. I did add spinach near the end and lemon as suggested and made homemade croutons and added Parmesan.
My husband hates turnips. But we received some from a neighbor, so this soup was on the docket. It is delicious! Added a parmesan rind, thyme, and doubled the parsley. Rice only needed to cook for 20 minutes.
Good. Needs a lot of salt. Agree with comment below about acid - I added Bermuda Sherry Pepper Sauce and drank a dry Finger Lakes Riesling. Definitely zhuzh it with the stick blender, and absolutely make the garlic croutons.
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