Jacques Pépins Fridge Soup Turns Leftovers Into A Quick Easy Meal Recipes

JACQUES PéPIN'S FRIDGE SOUP TURNS LEFTOVERS INTO A QUICK + EASY MEAL

Jacques Pépin's Fridge Soup Turns Leftovers Into a Quick + Easy Meal image

Jacques Pépin shows you how to make an easy soup using fridge leftovers + vegetables.

Provided by Jacques Pépin

Number Of Ingredients 21

Ingredients

Leftover or raw chicken skin
for topping (optional)
Salt and pepper
½ leek
3 scallions
2 carrots
1 onion
1 potato
2 celery ribs
3 mushrooms
1 cup broccoli pieces
2 cups leftover salad
½ cup leftover cooked spinach
½ cup frozen corn
2 quarts chicken stock
or 2 quarts water with 1 tablespoon chicken stock base or bouillon powder mixed in
⅓ cup instant grits
Grated cheese
pats of butter
or drizzle of olive oil
for serving

Steps:

If using the chicken skin, preheat oven to 400˚F
If raw, season with salt
Roast until crisp and browned, 5 to 10 minutes if leftover or 20 to 25 minutes if raw
Trim all the vegetables, wash and cut into ¾ inch pieces so vegetables are a similar size for even cooking
Place in a pot with the stock and bring to a boil
Cook 15 to 20 minutes, then add the grits, stir and boil for about 10 minutes
Season with salt and pepper to taste
Serve with grated cheese and top with crisp chicken skin

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