“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.
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Wednesday, January 11, 2017
The making of soup
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comments: 4
Cabbage? Care to share your recipe?
Here it is:
http://mleddy.blogspot.com/2005/12/cabbage-soup.html
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.
Water and a stone.
Yes! I hope we still have the Marcia Brown book somewhere.
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