Soup with Vermicelle

This is a typical soup that my mother made when I was young. Claudine loves it as well, and it has become one of Shorey’s favorites. My wife, Gloria, will often prepare this “fridge” soup to use up all the wilted vegetables and salad greens in the refrigerator—everything from a piece of onion or leek, half a zucchini, a carrot, scallions, parsley, celery, tomato, peas, or corn to leftover salad. I add some vermicelle (angel hair pasta or fine egg noodles—vermicelli in Italian) or alphabet noodles. When I was a kid, leftover bread was often a substitute for the pasta. I finish the soup with a little milk and grated Gruyère cheese, although both of these can be omitted.

Serves 4

• 4 cups pork stock (from Spicy Ribs for Shorey, see recipe) or store-bought chicken stock
• ½ teaspoon salt
• 4 cups coarsely chopped leftover vegetables and salad greens
• 1 cup vermicelle (fine egg noodles or angel hair pasta)
• 1 cup milk (optional)
• ½ cup grated Gruyère cheese (optional)

Place the stock, salt, and leftover vegetables in a saucepan and bring to a boil. Stir well and boil for 5 minutes.

Add the pasta, bring to a boil, and boil gently for 5 minutes, or until the pasta is al dente.

Add the milk, if desired, stir, and serve sprinkled with the cheese, if you like.

To see how it’s done, go to www.surlatable.com/jacquespepin.

“The most fun thing about cooking is definitely eating.”

—Shorey