Summer Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Lettuce, spinach and mint all flourish in the garden now. Together, they make a delicious blend of flavours. Serve this soup well chilled.


  • 25 g/1 oz butter
  • 1 medium-sized onion
  • 225


Melt the butter in a saucepan. Peel and chop the onion and add to the butter. Fry gently for about 5 minutes or until the onion is soft and tender but not brown. Peel and dice the potato and add to the pan. Toss in the onion-flavoured butter and then stir in the stock. Bring up to the boil, then lower the heat and allow to simmer for about 15 minutes or until the potato is tender.