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This elegant soup has a flavor that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.

• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 1 pound turnips, peeled and cut into a 1/2-inch dice
• 6 cups vegetable or chicken stock
• 1/2 cup rice, arborio if you have it
• salt and pepper

Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the broth, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1/4 cup Parmesan. Ladle into bowls and pass the extra Parmesan separately.