Soup for Colds, Part 3: The Recipes

Now let’s make some soup! To save space, I’ll use the paragraph format. Some things are always the same: In all cases, start with your basic fortified stock (unless you made one of the variations from Step 2). In all cases that call for blending, you can use a stand blender, an immersible blender, or a food processor. In all cases, always taste before serving and add salt and pepper if needed. In all cases, vegetarians can simply substitute vegetarian stock and leave out the meat — well, except for Chicken Noodle, of course; vegans, you know what to do. All these produce four servings; multiply as needed.

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