Italian-style turnip soup
- 2 tablespoons butter
- 1 tablespoon olive oil, plus extra for drizzling
- 1 thick slice lean bacon, chopped
- 1 small onion, chopped into ½-inch dice
- 1 pound turnips, chopped into ½-inch dice
- scant 1 cup risotto rice, such as carnaroli, vialone nano, or arborio
- 3 cups hot chicken or vegetable stock
- 1/3 cup freshly grated Parmesan
- handful of fresh flat-leaf parsley, leaves chopped
Instructions:
This is a great quick and healthy soup for a weeknight supper. It is also ideal for vegetarians.
- Heat the butter and oil in a large pot. As the butter begins to foam, add the bacon and fry until golden brown, 3–4 minutes. Stir in the onion, turnips, and some salt and pepper and cook until the vegetables are soft and lightly golden, 6–8 minutes longer.
- Tip in the rice and stir well, adding a little more oil if necessary. Toast the rice for a minute, then pour in the stock to cover. Give the mixture a stir. Partially cover the pot and simmer gently until the rice is tender, 15–20 minutes. Taste and adjust the seasoning. Add a little boiling water as necessary to increase the broth.
- Just before serving, stir in 2 tablespoons of Parmesan. Ladle the soup into warm bowls and sprinkle the remaining Parmesan and the chopped parsley on top. Serve immediately.