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09/24/2012
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving.
Issue #140
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30