I fell behind on my CSA veggie consumption for one week and needed something warm, and filled with vitamins, that could include every veggie that was on the precipice of becoming compost. This recipe is a variation on Jacques Pepin's Instant Vegetable Soup, from a favorite cookbook - Fast Food My Way.
5 cups of water
1 zucchini - shredded
2 leeks - thinly sliced
1 cup carrots - shredded
1/2 cup of celery - thinly sliced
2 cups greens - cut into ribbons (I had tat soi on hand, but you can use spinach or kale)
3 tblsps steel cut oats (you can also use grits)
Salt and pepper to taste
Throw it all into a stock pot and simmer for 10-15 minutes. When ready, serve in bowls with a pat (or two) of butter and lots of Swiss or Gruyere cheese. Don't skip the cheese. I repeat, Don't skip the cheese. Also, a big hunk of cornbread is a nice side bit to this soup. I wish I had a tempting photo for this post, but how it looks just doesn't do the actual taste any justice. Just visualize melty cheese atop a yummy broth. Magic.
I am such a fan of Jacques and I stalk his website. Every time I visit, I scheme about renting his condo in Mexico. 'Cause it is so unrealistic, but dreamy just the same.
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2 comments:
I really needed a soup for this coldish, wet day. This looks like a great "clean out the fridge" recipe- thanks, Tracey!
I saw CSA, and thought you were going to give a recipe to some hardy basic soup that fueled the Confederate troups during the "recent unpleasentness".
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