Shropshire Summer Soup
Serves 4
1 litre (1¾ pints) Vegetable or Chicken Stock
300ml (½ pint) Double Cream
225g (8oz) Potatoes, diced
225g (8oz) Cucumber, peeled and diced
110g (4oz) Spinach Leaves, chopped
2 Onions, finely chopped
1 Lettuce, cut into 1 cm (½ inch) strips
1 Bouquet Garni
½ tbsp Mint, chopped
½ tbsp Parsley, chopped
Place the stock and all of 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.
Either pass through a fine strainer or liquidise the soup.
Add the cream, reserving 2 tablespoonful, mix well.
Chill for at least 2 hours.
Garnish with a swirl of the reserved cream and chopped herbs.
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