Recipe information
Ingredients for - Jacques Pépin's Instant Vegetable Soup
2. 1 1/2 c. shredded zucchini -
3. 1 c. shredded carrot -
4. 1 c. shredded onion -
5. 1 c. shredded white button mushrooms -
6. c. minced scallions -
7. 2 c. loosely packed, coarsely sliced salad greens -
9. 3 tbsp. instant grits -
10. 4 tsp. unsalted butter or olive oil -
11. 1 c. shredded Swiss (Gruyère) cheese -
How to cook deliciously - Jacques Pépin's Instant Vegetable Soup
1. Stage
Bring the water to a boil in a large saucepan.
2. Stage
Add all the vegetables to the boiling water along with the salt. Bring the soup back to a boil, and boil, uncovered, for 2 to 3 minutes. Sprinkle the grits on top of the boiling liquid, reduce the heat to low, and cook gently for 2 to 3 minutes longer.
3. Stage
Serve hot in soup bowls, spooning about 1 teaspoon of the olive oil or butter on each serving and topping each of the bowls with about 2 tablespoons of the cheese.
