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Italian Turnip Soup Mellowed With Rice

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“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!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In a large saucepan, melt the butter with the olive oil over high heat.
  3. When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
  4. Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
  5. After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
  6. Add salt and pepper to taste.
  7. Just before serving, stir in the parsley and the Parmesan cheese.
  8. Serve immediately.

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