Welcome to Weekend Cook and Tell. Every Wednesday we curl up with the food sections of various national newspapers and peruse them in search of an inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Mark Bittman of The New York Times at it again, this time offering up endless ideas for customizable vegetable soups. With ideas for virtually any vegetable and template recipes for soups that are creamy, brothy, earthy or hearty, Bittman guarantees that with his soup-making methods you'll be creating your own soup variations in no time.
So, with all of these soups in mind we decided that this week's Weekend Cook and Tell challenge would come in the form of a bowl and spoon. This week we'd love to hear about your most successful soups. Depending on where you are in the country it might still be chilly enough for a steaming bowl of something, say chicken noodle, cream of mushroom, or a beefy bowl of phở.
Or if you are lucky enough to be living in warmer climes, this is the time to make us jealous with your recipes for gazpacho and yogurt cucumber soup. The parameters of this week's challenge are simple, if it's a broth, consommé, bullion, bisque, or potage, it's good to go.
Show us photos of your tastiest tureens Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best soup recipes, ideas, and experiences next Wednesday.