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.
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
Meanwhile, roll out the pastry, sprinkle with the cheese and the cayenne pepper, fold over and roll out to about
Ladle the chilled soup into 4 bowls. Put
©1980 The Estate of Elizabeth Ayrton