My newest book THE BEST SOUPS IN THE WORLD will be published by Wiley at the end of the year. It was fun writing and although I've always loved soups I became even more enamored and excited from the opportunity to test so many more soup recipes than one would normally. Don't ask me for a favorite: that's impossible. But a minestra di fave e dente de leone, fava and dandelion soup, is a soul-satisfying soup made with olive oil, tomato, onions, celery and carrot in chicken broth.
[Photo: Clifford A. Wright]
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