Tuesday: Instant Vegetable Soup

I made a bunch of chicken stock Monday night in order to be able to try making rillettes (we're trying these tonight, so more on them tomorrow). To use the huge amount of stock I had left over from this process as well as some of the older vegetables from the fridge, last night I made quick veggie soup. The veggies I used were: japanese leeks, red onion, enoki mushrooms, shredded zucchini, shredded yellow turnip, and shredded carrot. I also through in a bit of minced country ham (for flavor), some lemon zest, and orzo.

We topped this with fresh parsley and parmesan and ate it with bread and big green salad. yum.