May 17, 2010
You may think of winter as the time of year for soups, but I’m inspired to make them now, in springtime, because there are so many fresh vegetables coming into the farmers’ markets. Soups make a great destination for produce of all kinds, and they can be ideal repositories for any leftovers just beginning to wilt. There’s plenty of nutritional value left in those vegetables, and gentle simmering will coax out the flavors.
http://www.nytimes.com/2010/05/19/health/nutrition/19recipehealth.html?emc=tnt&tntemail1=y
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