Spatula Diaries: Soup secrets

“Like any self-respecting Louisiana food lover should, you probably have a gumbo recipe in your arsenal, but how often do you make straight-up soups?” writes 225 food blogger Maggie Heyn Richardson. “The answer should be real often, because soups are not only economical and convenient, they are a fabulous template for creativity. Black bean, vegetable beef, potato with dill and creamy butternut squash sound simple, but prepared correctly, they can be complex and luscious. Best of all, you can make them without being joined at the hip to recipes; just follow three important principles.” Click here to read Maggie’s soup tips.