A Summer Soup of Lettuce, Cucumber and Peas
An excess of home-grown cucumbers and what to do with them has brought forth a delightful fresh, green summer soup, which we have enjoyed served hot during a chillier snap, but it's equally good served ice cold.
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First melt the butter in a large saucepan and add the chopped spring onions and let them cook gently for 5 minutes. Meanwhile chop the cucumber into chunks (no need to peel) and shred the lettuce.
After the five minutes is up add the lettuce, cucumber and shelled peas to the pan. Give it all a stir, then cover and leave the vegetables to sweat gently for 10 minutes.
Next pour in the stock, season with salt and pepper, give it another good stir and bring to the boil. Now reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes. Leave it cool a little, then whiz it all in a blender (probably best in two batches).
Pour the soup into a bowl, cover with clingfilm and leave it in the fridge to get absolutely cold. When you’re ready to serve, check the seasoning, divide it among four chilled soup bowls, scatter the chives over each serving and swirl about a dessertspoon of cream into each one.
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The peppery, delicate leaves of watercress lend themselves well to chilled soup, a refreshing starter or lunch dish on a hot day.
It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.
If you have a glut of cucumbers, don't worry: this lovely soup will show them off to their best advantage, served hot or cold.
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