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Join me in this video where we will spend the day together - Shopping for books in my favourite store, organising my kitchen cupboards, and cooking a soup.
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Julia Child - Mastering The Art Of French Cooking: amzn.to/3L7RZVv
A Little Life - Hanya Yanagihara: amzn.to/3AWnn4C
For the soup:
1 can of butter beans
1 large leek - chopped
2 large carrots - peeled and chopped
1 large onion - chopped
a large bunch of parsley - stalks and leaves separated
1 stick of celery - chopped
Juice of 1 lemon
700 ml Chicken Stock
Fry the onions and celery in a little olive oil until translucent.
Add in the parsley stalks and continue to fry.
Add in the leek and fry until softened.
Add in the carrots, then the vegetable stock and simmer with the lid on for about 15 minutes.
Add in the butter beans and continue to simmer for a further 10 minutes.
Add in the lemon juice, parsley, and Kale - stir through to warm.
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