Summer Soup

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

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 (

Europe
United Kingdom
Engalnd
Soup
Summer

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