“This was surprisingly good for something that was probably a staple for medieval peasants.” So says the BF.
I needed some way to use up more CSA veggies. We received yet more root vegetables, and really, I was running out of ideas. I dug up my Cooking in the Moment cookbook, Andrea Reusing’s excellent book of recipes focused on cooking seasonally. The recipes are divided into spring, summer, fall, and winter, and considering I have a winter CSA, I thought I might have some luck there.
I found her recipe for Turnip Soup with Rosemary and Black Pepper. I adapted it a bit and gave it a shot.
Considering I didn’t think I liked turnips, I thought this was very delicious. And as the BF says, as turnips are often considered a somewhat lowly vegetable, it really turned out great. I used my own homemade vegetable stock that I had also made with rosemary, so that was really the strongest prevailing flavor, which I love. I topped mine with black pepper, parmesan, and rosemary. If you want to go vegan, leave the parmesan off, no problem. If you want a slightly different flavor, use chicken stock instead of vegetable stock.
3 green onion bulbs, minced
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine
6 cups vegetable stock
1/2 cup long-grain white basmati rice
3-4 medium turnips, cut into small bite-size cubes
3 small branches fresh rosemary – 2 whole and 1 chopped
grated parmesan cheese
Add the olive oil to a heavy stockpot and warm over medium heat. Saute the onion and garlic until slightly brown, about 5 minutes. Season with salt and pepper. Pour in the wine and stock, and bring to a simmer.
Add the rice, and simmer for 10 minutes over medium-low. Add the turnips and two whole rosemary branches. Cook about 15 more minutes, stirring occasionally.
Season with more salt, if necessary. Discard the rosemary branches, and serve the soup into bowls. Top with grated parmesan, fresh-ground black pepper, and chopped rosemary.
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