Soup is a relatively easy process for me. I’ve been making it since I could reach the stove top. As a chef I’ve learned the nuance of spices, what to blend to make something savory, sumptuous, and loaded with good stuff. My instincts usually guide me to the right places.
Last weekend as I looked through what was left in the fridge, I noticed I hadn’t used up the cabbage and I had some potatoes that needed cooking. Then, there’s carrots, always carrots. I went to work slicing and dicing in order to produce a soup.