Cookbook review by Tracey Zabar
This lovely soup is a snap to make. I fished the bay leaf out at the end, before blending it. You can spice it up with the addition of chilli flakes galore, or spice it down with none. I love the mint floating on top. On my list for the next week: for a breakfast, some cinnamon buns; for a lunch, gravadlax with a wonderful oniony cucumber salad sprinkled with chopped pickle; for a dinner, a chicken, leek and mushroom pot pie; and for a dessert: a lemon drizzle cake.
Recipes excerpted with permission from The Shortcut Cook by Rosie Reynolds published by Hardie Grant Books, February 2021
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