http://cooking.nytimes.com/guides/40-how-to-make-soup?contentCollection=smarter-living&hp&action=click&pgtype=Homepage&clickSource=story-heading&module=second-column-region&region=top-news&WT.nav=top-news A puréed soup, such as a bisque, creamy tomato soup, or vichyssoise, is the paragon of refinement. Yet it’s deceptively simple to make. Start with a base of onions, then add one or two main ingredients and just enough liquid to cover. Simmer gently until done, then blend, taste and adjust the seasonings. SoonContinue reading “How to make soup, NYTimes”