Leek Turnip And Rice Soup Recipes

Steps:

• 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. Note: For a puréed 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.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
• Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, 4 to 5 minutes. Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
• Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes to an hour. The turnips should be very tender. Remove the bay leaf.
• While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes. Transfer to a bowl of cold water, drain and squeeze out excess water. Place the squeezed bunch of kale on your cutting board and slice into thin slivers. Toss with the walnut oil.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight. Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it). Return to the pot and heat through, stirring. Season to taste with salt and pepper. Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.

Steps:

• In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
• Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
• Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
• Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

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.

Steps:

• In a heavy saucepan, heat oil; cook leeks and onions until soft.
• Add stock and turnip.
• Simmer until turnip is tender.
• Blend until smooth in food processor or blender.
• Add salt and pepper to taste.
• Add cream
• Heat gently 5 to 10 minutes.
• Garnish each serving with freshly grated apple and a sprinkle of nutmeg.

Steps:

• Melt butter over medium heat and add the vegetables; stir to coat.
• Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
• Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
• In batches, puree soup in blender or food processor.
• Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
• Season to taste with salt and pepper.