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How to make soups with real flavour and texture

How to make soups with real flavour and texture

The Guardian - Yotam Ottolenghi

A lemony lentil soup, a restorative chicken, pasta and parmesan bowlful, and a smoky aubergine broth thick with spicy goodness Contrary to what many believe, an outstanding soup requires real skill. The reason, simply, is that there is nowhere to hide. Every spoonful is practically identical to the …

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