I’m a big fan of soups, and already make several similar to those he suggests — a creamy and gingery butternut squash soup; a tomato soup with fresh basil; a black bean soup. I find the challenge is turning a yummy soup into a satisfying meal.
With the tomato soup, for instance, I serve grilled cheese sandwiches or bruschetta (as my “Italian” Mom taught me to call thick cut toast) rubbed with garlic and olive oil, and served with a selection of cheeses.
The butternut squash soup I served with seared scallops until I suddenly and inexplicably turned against the tasty molluscs. Now I’m struggling to find a good complement.
In any case, I’ll post my soup recipes soon. In the meantime, enjoy Mark Bittman’s.