Wednesday, January 11, 2017

The making of soup

“To paraphrase the food writer M.F.K. Fisher, there is a slippery slope from water to soup. If you have water around, you can have soup”: so says “How to Make Soup,” a New York Times guide whose title needs no further explanation.

Related reading
All OCA soup posts (Pinboard)

comments: 4

The Crow said...

Cabbage? Care to share your recipe?

Michael Leddy said...

Here it is:

Neither of us is still vegan or vegetarian, but I still make it without meat. I think ham or bacon would just get in the way. We have bread and cheese on the side.

Fresca said...

Water and a stone.

Michael Leddy said...

Yes! I hope we still have the Marcia Brown book somewhere.