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Elendil has addressed most of your specific questions, but overlooked one: why did the herbs sink to the bottom? The simple answer is density: as a general rule, things will float in water if they're less dense than water, and sink if they're more dense. Typically fresh herbs will float, and dried herbs will sink. To get around this you could try changing ...


To address your points in order: If you only cooked your soup for ten minutes, you didn't give it enough time for the flavours to 'marry'. A gentle simmer for half an hour would give you better results. A night in the fridge to really let everything blend would be even better. You will not get crispy potatoes in a soup - the liquid will see to that. The ...

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