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4
Easy
Published 2012
When I mentioned the cooking of Languedoc to my friend Frances Fedden, whose mother lived in the Gard, and who has spent her life taking people for beautiful walks round the Mediterranean, her first thought was of the easy, creamy garlic soups, perfumed and supple, which can be made in so many styles and flavoured with so many different herbs. Some people favour thickening with cream, others pour their soup over thin slices of country bread. This version, based on one from the Hérault, is m