Turnip Soup with Rosemary and Black Pepper


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.

  • 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 or water
  • 1/2 cup Carolina Gold rice grits
  • 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


In a heavy 8-quart pot, sauté the onion and garlic in the olive oil over medium heat until tender and turning golden, about 5 minutes. Season with salt and pour in the wine and stock. Bring to a simmer and then add the rice grits, seasoning with salt and a little pepper. Simmer for 10 minutes, adjusting the heat as necessary. Then add the turnips and one of the rosemary branches. Continue to cook for about 15 minutes, stirring occasionally, until the turnips and rice are tender throughout.

While the soup cooks, pull the leaves off the remaining rosemary branches and roughly chop them.

Check the soup for seasoning and add more salt if needed. Discard the rosemary branch. Spoon the soup into bowls, and garnish with a generous grinding of black pepper, some chopped rosemary leaves, and the Parmesan.

Reprinted from the book Cooking in the Moment copyright © 2011 by Andrea Reusing. Photographs copyright © 2011 by John Kernick. Published by Clarkson Potter, a division of Random House, Inc.

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4 to 6 servings

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