Southern Toasted Grits Soup

Ingredients 1 tablespoon butter 1½ cups cooked grits 2 tablespoons canola oil 2 cloves garlic, minced 2 leeks, cleaned and cut into thin rings 6 cups chicken broth or stock 4 carrots, cut into ¼-inch dice Salt and pepper 2 cups frozen peas ½ teaspoon coriander 1/8 teaspoon sweet (smoked) paprika ½ cup fresh mint leaves Tabasco sauce, optional [Click for larger image]

Directions

In a small skillet with DuPont™ Teflon® nonstick coating, heat the butter and sauté the cooked grits just to toast lightly; remove from the pan.

In a medium soup pot with DuPont™ Teflon® nonstick coating, heat the oil and sauté the garlic and leeks, stirring often, just to tenderize. Add the broth and then the carrots. Cook over medium, seasoning with salt and pepper to taste for about 10 minutes; add the peas, coriander and paprika; cook another 5 minutes. Add the mint leaves and the cooked toasted grits. Heat the grits through and serve the soup. Add a dash of the hot Southern sauce, if desired.

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