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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
Think soup and winter seems to be the season that most readily comes to
mind. Warm, hearty, soothing, right? Actually, there's no better antidote to
a hot day in summer than a cool, light, refreshing summer soup made with
vegetables fresh from the garden. Tomatoes, courgettes, carrots, broccoli,
cucumbers, leeks and potatoes are the base for wonderful summer soups, and
chilled vegetable soups make the perfect starter to a summer dinner, although
most are satisfying enough to serve as a meal on their own as a light lunch.
And for picnics? All you need is a cooler to create a sensation.
This week we'll turn two familiar hot soups into summer ones, and next
week we'll see very, very summer ones on the menu. Enjoy!