The Tuesday soup that always works
By Mira Ellison
A pot of soup should not require a plan. It should absorb whatever is left in the crisper and still taste like you meant it.
What goes in
- A yellow onion, chopped without ceremony
- Two carrots and a rib of celery
- A parmesan rind if you have one hiding in the door
- Whatever greens are about to give up
Simmer until the kitchen smells like you live here. Eat it with bread you did not bake. That is the whole method.
If it needs salt, it needs salt. Taste it while it is still ugly.