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extra-virgin olive oil leeks garlic vegetable stock salt bay leaf rice freshly ground pepper parsley serving garlic
Viewed: 65 - Published at: 7 years agoIngredients
- 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
- Garlic croutons for serving (optional)
Method
- 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.
