Summer Soup

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A chilled soup made with the freshest of summer vegetables. Serves 4 to 6.

Ingredients

  • 2 oz butter

  • 1 onion, finely chopped

  • 1 rasher bacon, cut into pieces

  • ½ cucumber, peeled and cubed

  • 1 medium potato, cubed

  • 2 large heads of lettuce, cleaned and shredded

  • 2 oz flour

  • Salt and pepper

  • Pinch of dried mixed herbs

  • ¾ pint chicken or ham stock

  • ¾ pint milk

  • Croutons to garnish

Method

  1. Melt the butter in a large saucepan, add the onion, bacon, cucumber, and potato and fry gently for a few minutes to soften.

  2. Mix well.

  3. Add the lettuce, cover, and cook for 5 minutes more.

  4. Sprinkle in the flour and seasoning and mix.

  5. Add the herbs and stock and mix together.

  6. Bring to a boil and when the mixture thickens add the milk and simmer gently until the potato is cooked.

  7. Blend together in a food processor or use a potato masher.

  8. Return to the pan, heat through, and serve with fried croutons.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.