astray recipes: Rice & sausage soup

Categories: Soups
Yield: 6 Servings

Measure	Ingredient
1 pounds	Sweet Italian sausage
1 each	Turnip, diced
¼ pounds	Ham fat, put through fine
	Blade of the food chopper
	With one small onion
2 quarts	White of Classic Bouillon
1 cup	Rice
1 tablespoon	Chopped parsley
3 tablespoons	Butter, softened
1½ cup	Freshly grated Parmesan chee

Cook the sausage for 10 minutes in boiling water, drain, cut into 1-inch slices, and reserve. Cook the turnip in boiling waster for 15 to 20 minutes, or until just tender, and drain. Put the ham fat in a large earthenware (or enamel) pot over medium heat and cook until golden. add sausage,turnip, ant the bouillion. Bring it to a boil and drop in the rice. After it has cooked for 20 minutes or until just al dente, add the chopped parsley, butter, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six.

rice & sausage soup