This time of year, after the food-laden holidays and resolutions to eat better and exercise more are in place, the weather still deems that my healthy soups be warm and comforting. One winter night, I opened the vegetable bin and noticed leeks, turnips, and a little bit of cream. With wild rice in the cupboard, I knew what I was going to do. I developed this recipe by combining two different recipes I’ve made through the years from Cooking Light, but when I made this I took the two names and created my own recipe instead of pulling out the recipes. I never looked back, so how close they are to the originals I have no idea. With just a little bit of cream to make the turnips smooth and warm and the crunchiness of the wild rice, this fit the bill of healthy and comforting. Like some musical mash-ups, this one is a winner!
Turnip, Leek and Wild Rice Soup
Cook’s Note: Since turnip is a harder vegetable than potatoes, this will take longer to cook than a normal potato soup. But be patient, they’ll eventually soften.
2 teaspoons olive oil
1 cup sliced leeks
5 cups peeled and diced turnip
3+ cups chicken broth or stock (water or vegetable broth for a vegetarian version)
¾ cup wild rice, cooked**
¼ cup heavy or light cream or whole milk
Salt and pepper to taste
Cook the leeks in the olive oil for a few minutes until soft. Stir in the turnip. Add broth or water and bring to a boil. Turn to low, simmer until turnip is extra soft. When finished cooking, puree with a hand blender or put the soup in a blender in batches. Thin out with extra stock if necessary until smooth. Return soup to pot. Add the cooked wild rice and stir. Slowly pour in the cream and stir until smooth. Serve with a simple green salad.
**To cook wild rice: 1 cup of rice to 2 1/2 cups of water. Cook for 1 1/4 hour or until done. I usually cut this in half (1/2 cup of rice to 3/4 cup of water) and add to pilafs or soups.
Stay tuned for an early post next week just in time for Valentine’s Day!