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Recipes

   Shropshire Summer Soup

recipe image
This delicate and fresh-tasting soup originates from one of the great stately homes of England. The original recipe does not liquidise the soup but it seems to be better if it is well pur�ed.
Ingredients
Serves: 4

1 Litre Vegetable or Chicken stock
2 Onions, finely chopped
225 Gram Potatoes, diced (8 oz)
1 Lettuce, cut into 1 cm ( 1/2 inch) strips
110 Gram Spinach leaves, chopped (4 oz)
225 Gram Cucumber, peeled and diced (8 oz)
1 Bouquet garni
300 ml Double cream ( 1/2 pint)
1/2 Tablespoon Mint, chopped
1/2 Tablespoon Parsley, chopped
Method
Put the stock, all the vegetables and the bouquet garni into a large saucepan and bring to the boil.

Cover and simmer for 30 minutes.

Discard the bouquet garni, allow the soup to cool completely then liquidise.

Reserve 1 tbsp of the cream.

Stir the remainder into the soup and chill for at least 2 hours before serving.

Garnish with the reserved cream as a swirl and sprinkle on the chopped herbs.

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