Turnip Soup with Rosemary and Black Pepper

1. 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. 2

   Season with salt and pour in the wine and stock.

3. 3

   Bring to a simmer and then add the rice grits, seasoning with salt and a little pepper.

4. 4

   Simmer for 10 minutes, adjusting the heat as necessary.

5. 5

   Then add the turnips and one of the rosemary branches.

6. 6

   Continue to cook for about 15 minutes, stirring occasionally, until the turnips and rice are tender throughout.

7. 7

   While the soup cooks, pull the leaves off the remaining rosemary branches and roughly chop them.

8. 8

   Check the soup for seasoning and add more salt if needed.

9. 9

   Discard the rosemary branch.

10. 10

    Spoon the soup into bowls, and garnish with a generous grinding of black pepper, some chopped rosemary leaves, and the Parmesan.

* Per serving · 4 servings · Values may vary.