Our executive editor Joanna Sciarrino likes to call me “Soup Queen” because I eat soup for lunch every day. Better than Soup Sovereign or Soup Goblin or Soup, well, you know.

I make a big batch on the weekend, then freeze it in quart and pint containers, which I bring in to the office, and eat throughout the week. Most of the time, it’s a pureed vegetable number. Other times, it’s brothy and chunky—like chicken with vegetables or, best of all, Joanne Chang’s Hot & Sour.


* This article was originally published here

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