Turnip Soup with Rosemary and Black Pepper

Name: Turnip Soup with Rosemary and Black Pepper
Yield: serves 4 to 6
Ingredients: 1 small onion, minced; 2 garlic cloves, minced; 3 tablespoons olive oil; Kosher salt; 1/2 cup dry white wine; 6 cups chicken stock, preferably homemade (page 177), or water; 1/2 cup Carolina Gold rice grits (see Sources, page 264); Freshly ground black pepper; 3 to 4 medium turnips, cut into 1/2-inch cubes; 2 small branches fresh rosemary; 3 tablespoons grated Parmesan cheese, or to taste

December 9, 2011

Carolina Gold rice “grits” from Anson Mills are short, uneven pieces of rice that have been broken during the threshing process. They cook up creamier than long-grain white rice, which can be substituted in this recipe: pulse it in batches in a spice mill or clean coffee grinder for 5 seconds to create the same effect.

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