Good Food
Soup
Mark Bittman, who writes " The Minimalist " column in the New York Times food section, talks about creating simple, delicious soups.
By Evan Kleiman • • 1 min readMark Bittman, who writes "The Minimalist" column in the New York Times food section, talks about creating simple, delicious soups. Bittman, author of How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food, shares the recipe for this super-easy 3-ingredient soup:
Shrimp and Tomato Soup
4 cups any stock, boiling
½ lb large (21-30) shrimp, peeled
2 cups chopped tomato
Music break: Power of the Dollar by Kool and the Gang
