We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about 1/3 chunky). We used a combination of chicken stock and broth, but this easily can be vegetarian with vegetable stock. (June 2018)
We served the soup with homemade croutons seasoned with marjoram, olive oil, salt, black pepper, and crushed red pepper, recipe here: http://piglettedc.tumblr.com/post/114581924186/herbed-croutons-we-based-this-recipe-on-the
Cooking Adventures 