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8
Easy
By Stephen Bull
Published 2001
Years ago, before I didn’t know any better, I used to make a celery and almond soup. Good, but not great. Trying to develop a really good watercress soup, I thought I would try the same method. The ingredients turn out to be sympathetic, and the sour cream picks up the slight pepperiness of the watercress. The result is quite distinguished (I think).