The New York City region has been experiencing heavy snow and frigid temperatures. That means it's a great time to hibernate at home and cook a simmering, layered broth of soup. For the next installment of our Small Stakes, Big Opinions debate series, Melissa Clark, New York Times food reporter and recipe columnist, talks about making the best soup at home, gives us a a few soup recipes to consider, and listeners share what they think is the best soup and why.
