Refrigerator Soup

Some days, small accomplishments count for a lot. This morning, putting breakfast on the table started out to be a challenge because all I had, at first glance, were eggs and cheese. We were out of bread for toast and we didn't have any accoutrements or, to be specific, breakfast meats. I couldn't make a congee breakfast, either, because we're out of the various condiments (preserved duck eggs, pickled radish and cucumber, etc.) that accompany it. But, after staring at the contents of the refrigerator for a little while longer, this is what I concocted:

I had 1 small Yukon Gold potato, which I diced small and put in a skillet with olive oil to fry. Once those pieces began to brown, I added about 1 1/2 cups sliced cremini mushrooms, which received a pinch of kosher salt and were cooked until softened. I then added about 1 cup of cooked, roughly diced chicken meat leftover from the whole chicken I had simmered the day before for broth. Next, came 4 stalks fresh asparagus, sliced about 1/4-inch thick and on the diagonal. To this sauteing combination, I added a splash of pinot grigio, leftover from a previous night, and another pinch of salt and freshly ground black pepper. I added about 1/4 cup total of minced fresh thyme and parsley. I let all of the ingredients continue to saute until the asparagus were cooked through but still crisp. I set the pan aside and then fried three eggs. I divided the "hash" among three plates and topped each with a fried egg.

I was pretty proud of myself for digging deeper in the refrigerator as well as forcing myself not to let Sunday laziness get the best of me. Refrigerator "soup" comes to my rescue again.


Topics: refrigerator soup , recipes , Food