Fridge Soup

I also have made this soup with broccoli, cauliflower, cabbage, and eggplant. So experiment—it will become your soup. Adapted from Fast Food My Way by Jacques Pépin (Houghton Mifflin Company, 2004)

(Serves 4)

Created by: Jacques Pépin

• 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
Fat: 8g
Cholesterol: 22mg
Carbohydrate: 21g
Sodium: 772mg
Protein: 9g
Total dietary fiber: 4g

TIP: For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, go to http://www.kqed.org/w/jpfastfood/home.html