Name: Summer Soup
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 lettuce, outer leaves removed, well washed and cut into ½ inch (1 cm) strips; 2 bay leaves; 8 shallots or 2 medium onions or 12 spring onions, chopped; ¼ teaspoon cayenne pepper; 1 egg yolk, beaten; 1 tablespoon finely chopped mint and parsley mixed; 1¼ cups (3 dl) double cream; ½ lb (240 g) short pastry; 5 cups (1.2 litres) chicken stock; ½ lb (240 g) potatoes, peeled and cut in ½ inch (1 cm) cubes; ⅔ cup (60 g) grated Cheddar cheese; ½ teaspoon pepper; ¼ lb (120 g) spinach, chopped 1 cucumber, peeled and cut into ½ inch (1 cm) cubes; 6 thyme sprigs; 3 lemon thyme sprigs; ½ teaspoon salt; 12 parsley sprigs

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This soup comes from a farm near the great house of Luton Hoo. It is written out in an early nineteenth-century collection of recipes which came from a cook at the great house. The soup depends on all the vegetables and herbs being fresh from the garden. It should be served chilled, with very hot triangles of cheese pastry.

Ingredients

1 lettuce, outer leaves removed, well washed and cut into ½ inch (1 cm) strips
¼ lb (

Method

Put all the vegetables into a saucepan with the stock. Tie the herbs in a bunch and add to the pan with the salt and pepper. Bring to the boil and simmer, covered, for 30 minutes. Remove the herbs and allow the soup to get cold; when cold stir in all but a tablespoon of the cream. Put the soup in th

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Summer Soup

Ingredients

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