Depth Quote by Claire Saffitz

“Place leeks, onion, carrots, and celery into a large dry pot and simmer until ingredients soften. Wash potato cubes in colander to rinse off…

— Pamela Compart

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which…

— Julia Child

I love steamed vegetables.

— Ainsley Earhardt

I find that vegetables like butternut squash, which I feel unexcited about as a side dish, I'm thrilled to eat in a soup.

— Cynthia Nixon

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

— Emeril Lagasse

What's a soup kitchen?

— Paris Hilton

Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and finishing with…

— Chris Morocco

“A more complex example is a cooking recipe. An algorithm for preparing vegetable soup may tell us: 1.​Heat half a cup of oil in…

— Yuval Noah Harari

You may have the best vegetables, you may be the most capable cook, but, if the copper vessel in which you prepare the vegetable…

— Sathya Sai Baba

If any one element of French cooking can be called important, basic and essential, that element is soup.

— Louis Diat

If you make a huge pot of soup, you can freeze part of it and eat off it for days. I love making green…

— Anna Getty

“making soil soup deep”

— bell hooks