Leek, Turnip, and Rice Soup
Ingredients: 2 tbsp extra virgin olive oil, 4 large leeks, white and light (Green parts only, cleaned and sliced), 1 lb turnips, cut in ½ inch dice, 2 garlic cloves, minced, 2 quarts canned vegetable stock or water, ½ cup of rice, 2 tbsp chopped fresh parsley, Salt and pepper to taste, 1 bay leaf
### Preparation
1. Heat oil on medium heat in a soup pot and add leeks.
2. Cook, stirring often until leeks start to soften and then add turnips. Continue to cook until turnips are translucent and leeks are thoroughly tender.
3. Stir in the garlic and cook until fragrant.
4. Add stock or water, salt, bay leaf, and rice.
5. Bring to a boil, reduce heat to low.
6. Cover and simmer for 30 minutes while tasting and adjusting for seasonings.
Additional:
Recipe by Lorrie Grabczynski. Photo Credit: Andrew Scrivani, “Leek, Turnip and Rice Soup,” via https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup