Soups

IT IS IMPOSSIBLE, in the context of this book, to list the soup possibilities whose preparations require approximately the same amount of effort as that demanded to open one of the famous and redoubtable tins, whose inimitable flavor remains always that of some metal which is not tin and which must, surely, be noxious, as well: Plunge, for instance, a handful or two of fresh and finely shredded spinach into salted, boiling water for 2 or 3 minutes and pour it over dried bread crusts that have been rubbed with garlic cloves and dribbled with olive oil; boil a lot of crushed garlic cloves with a leaf of sage and one of bay and strain the water over olive oil-soaked crusts; boil together practically any combination of vegetables, cut up, sliced, or diced, add a piece of butter, and it will be delicious.