Turnip Soup with Rosemary and Black Pepper Recipe

Name: Turnip Soup with Rosemary and Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, minced; 2 garlic cloves, minced; 3 tablespoons olive oil; Kosher salt; 1/2 cup dry white wine; 6 cups chicken stock, preferably homemade (page 177), or water; 1/2 cup Carolina Gold rice grits (see Sources, page 264); Freshly ground black pepper; 3 to 4 medium turnips, cut into 1/2-inch cubes; 2 small branches fresh rosemary; 3 tablespoons grated Parmesan cheese, or to taste

Servings: persons

1 small onion, minced
2 garlic cloves, minced
3 tablespoons olive oil
Kosher salt
1/2 cup dry white wine
6 cups chicken stock, preferably homemade (page 177), or water
1/2 cup Carolina Gold rice grits (see Sources, page 264)
Freshly ground black pepper
3 to 4 medium turnips, cut into 1/2-inch cubes
2 small branches fresh rosemary
3 tablespoons grated Parmesan cheese, or to taste

1
In a heavy 8-quart pot, saute the onion and garlic in the olive oil over medium heat until tender and turning golden, about 5 minutes.
2
Season with salt and pour in the wine and stock.
3
Bring to a simmer and then add the rice grits, seasoning with salt and a little pepper.
4
Simmer for 10 minutes, adjusting the heat as necessary.
5
Then add the turnips and one of the rosemary branches.
6
Continue to cook for about 15 minutes, stirring occasionally, until the turnips and rice are tender throughout.
7
While the soup cooks, pull the leaves off the remaining rosemary branches and roughly chop them.
8
Check the soup for seasoning and add more salt if needed.
9
Discard the rosemary branch.
10
Spoon the soup into bowls, and garnish with a generous grinding of black pepper, some chopped rosemary leaves, and the Parmesan.

945

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, minced, 2 garlic cloves, minced, 3 tablespoons olive oil, Kosher salt, and more.

Yes, Turnip Soup with Rosemary and Black Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turnip Soup with Rosemary and Black Pepper

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