Soups

22 Mar

I continue to worship at the alter of Mark Bittman. The article, Customizable Soups, from last week’s New York Times pretty much sums up my view of cooking:

I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category.

I happen to believe there are a lot of things that fall into the same category, but soup is a perfect example. M-Bitt goes onto describe the basic instructions for making four kinds of soups: creamy, brothy, earthy, and hearty.

Creamy

Brothy

Earthy

Hearty

(photos via NYT)

Short recipes, endless delicious variations.

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