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Fridge Soup
January & February 2005
Adapted from Fast
Food My Way by Jacques Pépin (Houghton Mifflin Company,
2004)
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(Serves 4)
I also have made this soup with broccoli, cauliflower, cabbage, and
eggplant. So experiment—it will become your soup.
- 5 cups water
- 1 zucchini, shredded
- 1 carrot, peeled and shredded
- 1 onion, shredded
- 3 white button mushrooms, shredded
- 1 scallion, minced
- 2 cups loosely packed chopped salad greens
- 1 leek, shredded
- 1 teaspoon salt
- 3 tablespoons instant grits
- 4 teaspoons unsalted butter or olive oil
- 1 cup shredded Gruyère
Bring the water to a boil in a large saucepan. Add the vegetables and salt,
and return the soup to a boil. Boil, uncovered, 2-3 minutes.
Sprinkle the grits on top of the soup, reduce the heat to low, and cook
gently 2-3 minutes longer.
Ladle the soup into bowls, and top each with a teaspoon of olive oil or
butter and a few generous tablespoons of cheese.
Nutrients per serving
- Calories 179
- Protein 9g
- Carbohydrate 21g
- Dietary fiber 4g
- Fat 8g (saturated fat 5g)
- Cholesterol 22mg
- Sodium 772mg
For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, click here.
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