I know that at least some of you are familiar with Mark Bittman, a food extraordinaire with the NY Times. I tweeted about this yesterday, but wanted to make sure I shared it on the blog as well. Bittman wrote an excellent piece which is a roadmap of sorts for making soup. There are 4 basic varieties of soup: creamy, brothy, earthy, and hearty. Each of those has a million variations, it’s just a matter of what you like and what you have on hand.
If you are the kind of cook who likes a little inspiration and/or guidance but doesn’t need a concrete recipe, this is an article for you! And it’s the perfect weekend to whip up a few more batches of soup to see you through the end of winter. I am not sure which one I am going to try, but I’ll be back Monday to share….