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Accompanying each recipe is a handy pointer for ensuring soup perfection. For Asparagus Soup, Goldstein explains that using spears past their prime can give a grassy taste--this can be balanced by adding a dash of cream.
Reassuringly, the recipes are not overly taxing, but they do involve "real" cooking, such as the long simmering of dried beans. The results, though, including Spanish Pumpkin and Bean Soup, are just rewards for your efforts. Finally, Richard Eskite's splendid photos illustrating how to present each soup at the table are so full of life that you can taste them. --Dana Jacobi
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