Turnip Soup with Rosemary and Black Pepper

• 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

1. In a heavy 8-quart pot, saute the onion and garlic in the olive oil over medium heat until tender and turning golden, about 5 minutes.
2. Season with salt and pour in the wine and stock.
3. Bring to a simmer and then add the rice grits, seasoning with salt and a little pepper.
4. Simmer for 10 minutes, adjusting the heat as necessary.
5. Then add the turnips and one of the rosemary branches.
6. Continue to cook for about 15 minutes, stirring occasionally, until the turnips and rice are tender throughout.
7. While the soup cooks, pull the leaves off the remaining rosemary branches and roughly chop them.
8. Check the soup for seasoning and add more salt if needed.
9. Discard the rosemary branch.
10. Spoon the soup into bowls, and garnish with a generous grinding of black pepper, some chopped rosemary leaves, and the Parmesan.

onion, garlic, olive oil, kosher salt, white wine, chicken stock, rice grits, freshly ground black pepper, rosemary, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/turnip-soup-with-rosemary-and-black-pepper-377704 (may not work)