Italian Turnip Soup Mellowed With Rice Recipes

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CREAMY TURNIP SOUP

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12



Creamy Turnip Soup image

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

QUICK ITALIAN RICE SOUP

A quick and simple soup full of veggies and protein to fill anyone's appetite!

Provided by Arizona Desert Flower

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 8

Number Of Ingredients 8



Quick Italian Rice Soup image

Steps:

  • In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
  • Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
  • Cook until rice is tender and vegetables are warmed through, about 8 minutes.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 29.6 g, Cholesterol 35.5 mg, Fat 8.9 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 389.2 mg, Sugar 2.5 g

1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can no salt-added diced tomatoes with Italian herbs
1 (15 ounce) can low-sodium Great Northern beans
2 (32 ounce) cartons reduced-sodium beef broth
1 (12 ounce) package frozen mixed vegetables
1 teaspoon dried oregano
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef

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.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12



Leek, Turnip and Rice Soup image

Steps:

  • 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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1664 milligrams, Sugar 9 grams

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
1/2 cup rice, preferably arborio
Freshly ground pepper
2 tablespoons chopped fresh parsley
Freshly grated Parmesan for serving (optional)
Garlic croutons for serving (optional)

ITALIAN TURNIP SOUP MELLOWED WITH RICE

An Italian friend of mine had just made his yearly trip back home, and along with a bottle of wine, shared this recipe with me. I was skeptical at first, wondering how such a mild vegetable like turnips could make an interesting soup. I have since made it 5 times in a 2 week time span...this should let you know how astonishing it turned out! I even made this for a dear friend who suffers from massive food allergies, using strictly olive oil to saute the turnips and NO Parmesan cheese stirred directly into the soup; she raved about it so much that she demanded the recipe before I left her house. If you chose to make this Vegan, it takes twice as long for the turnips to brown, and the flavour isn't as deep, but it is still a wonderful soup! Try it today and amaze your friends with it's complex nature yet simple ingredients!

Provided by The_Swedish_Chef

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8



Italian Turnip Soup Mellowed With Rice image

Steps:

  • Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount.
  • In a large saucepan, melt the butter with the olive oil over high heat.
  • When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
  • Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
  • After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
  • Add salt and pepper to taste.
  • Just before serving, stir in the parsley and the Parmesan cheese.
  • Serve immediately.

3 tablespoons unsalted butter
1 tablespoon olive oil
1 lb turnip, peeled,and cut into ½ inch diced pieces. (See Note)
6 cups chicken broth (NOT the no-fat variety!)
1 cup of unconverted long-grain rice
salt and pepper, to taste
2 tablespoons of minced fresh Italian parsley
3/4 cup of freshly grated parmesan cheese (I just buy the pre-grated type, though a high-end brand; I just can't stand to grate cups of Parmesa)

TURNIP SOUP

I got this recipe from the Heritage Quilters. Boy was I surprised to find out this delicious soup had turnips as one of the main ingredients. I am one of the first people to turn my nose up at turnips but this soup will surprise you.

Provided by Kaykwilts

Categories     Low Protein

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10



Turnip Soup image

Steps:

  • Place turnips, potatoes, and onions in saucepan.
  • Cover with small amount of water and simmer until tender; drain.
  • Mash with potato masher.
  • Add butter.
  • Mix flour with 1/4 cup milk.
  • Add to mixture and blend well.
  • Add chicken stock.
  • Mix thoroughly.
  • Return to heat and bring to a boil.
  • remove from heat and add remaining 3/4 cup milk.
  • Reheat to serving temperature taking care not to boil.
  • Garnish with your choice of parsley, bacon or croutons.

Nutrition Facts : Calories 98.1, Fat 5.3, SaturatedFat 3, Cholesterol 14.7, Sodium 158, Carbohydrate 9.6, Fiber 0.9, Sugar 2.5, Protein 3.4

2 cups turnips, sliced
1 cup potato, sliced
1 small onion, sliced
3 tablespoons butter
1 1/2 tablespoons flour
3 cups chicken stock
1 cup milk
parsley (optional)
bacon, crumpled (optional)
crouton (optional)

GISELE'S TURNIP SOUFFLE

Great side dish for Thanksgiving or Christmas dinner. Kid-friendly way to get turnips in.

Provided by MK Desfosses

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11



Gisele's Turnip Souffle image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray.
  • Place turnips into a large pot and cover with chicken stock; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes; drain. Transfer turnips to a bowl and mash with a potato masher or fork.
  • Melt 3 tablespoons butter in a frying pan over medium-low heat; cook and stir bread crumbs in the melted butter until butter is absorbed, 2 to 3 minutes. Remove from heat.
  • Stir 2 tablespoons butter, egg yolks, brown sugar, baking powder, salt, black pepper, and mace into mashed turnips. Beat egg whites in a metal or glass bowl using an electric mixer until fluffy; fold into turnip mixture. Pour turnip mixture into the prepared casserole dish; sprinkle with bread crumb mixture.
  • Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 13.6 g, Cholesterol 66.8 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 568 mg, Sugar 5.9 g

cooking spray (such as Pam®)
2 pounds turnips, peeled and cubed
2 cups chicken stock
5 tablespoons butter, divided
½ cup fine bread crumbs
2 eggs, separated
1 ½ teaspoons brown sugar
1 teaspoon baking powder
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper
⅛ teaspoon ground mace

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