Grits Soup Recipe from 'Short Stack'
Photos: Mackenzie Smith
Short Stack Editions is a series of ingredient-driven, small-format cookbooks. The following recipe comes from Short Stack Volume 5: Grits. Go here for more information about this recipe project.
Grits Soup
Serves 4 to 6
Here, the most basic ingredients are magically transformed into an incredibly satisfying, soothing soup. As in any simple recipe, high-quality ingredients are paramount: Do not cut corners on the homemade chicken stock and good stone-ground grits. Warming the stock will keep the grits-and-flour mixture from becoming lumpy, and the eggs provide extra richness—but you can leave them out if you prefer a lighter soup.
2 tablespoons unsalted butter
1 onion, very finely chopped
2 garlic cloves, minced
¾ cup yellow stone-ground grits, coarse grind
3 tablespoons all-purpose flour
8 cups warm chicken stock, preferably homemade
1 bay leaf, preferably fresh
Kosher salt and freshly ground black pepper
2 large eggs
8 ounces baby spinach leaves
¼ cup (about 1 ounce) grated
Parmigiano-Reggiano cheese, for garnish
In a large pot over medium heat, melt the butter. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the grits and the flour and whisk to combine. Whisk in the warm chicken stock. Add the bay leaf and season with 1 teaspoon of salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cook, whisking occasionally, until the grits are very tender, 45 to 60 minutes. The mixture should be creamy-soup consistency; if it’s too thick, thin with a bit of water or more stock.
In a small bowl, whisk the eggs. Slowly whisk 1 cup of the soup mixture into the egg mixture. Add the egg-grits mixture and the spinach to the soup and stir. Season to taste with salt and pepper. Ladle into bowls, sprinkle with cheese and serve.
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