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Just Soup: 50 delicious, easy recipes Paperback – 7 Feb 2019
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"The perfect combination of classic recipes and fresh ideas - seriously useful stuff." Felicity Cloake
About the Author
Henrietta Clancy is a cook, food writer and food stylist based in South London. After training at Ballymaloe cookery school and studying English literature at Trinity College in Dublin, she cut her teeth at various food, drink and travel magazines. She now writes and styles for publications including the Guardian, Observer and The Times. She has also run a number of successful pop up restaurants.
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The book is divided up into five sections: quick soups, raw soups, slow soups, broths and hearty soups, so there really is something for everyone, from the time-pressed yuppie to the tree-hugging veggienaut to the greedy layabout. (I think I fall into the last category.) There's also a really bloody handy section at the beginning on things like how to thicken or thin your soup if it's gone too much one way, soups that freeze well and how to improve the taste of any soup (and meal for that matter) if it's too salty, sour, sweet, fatty etc.
But to return to my primary love for a moment: beans. There is a recipe in here for a posh baked bean soup with red peppers, chorizo and goat's cheese which is like all of Henry Heinze's bean-based fantasies rolled into one, and is no doubt served for breakfast, lunch and dinner at his celestial mansion in the sky. Some of my other favourites are: the hearty dal with cauliflower rice, clams and fennel, Cuban black bean and ham hock (unsurprisingly), red lentil with braised baby gem and chorizo crumbs, Hungarian ghoulash, and, a real show-stopper, salmon with edamame and wasabi. No need for chopsticks with the latter, just slurp it up like a soy-laced pint of goodness.
If you're anything like me this book will really bowl you over.