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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.
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 or green
grocer. Chilled vegetable soups make the perfect starter to a summer dinner,
are satisfying enough to serve as a meal on their own as a light lunch, and
are perfect for picnics! All you need is a cooler to create a sensation.
This week we'll turn to peppery watercress and tasty courgettes
(zucchini), both of which provide a delicate green color and a summery
flavor. You can add milk or cream to the watercress soup for a creamy
texture, and curry spices up the courgettes. Enjoy.