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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
Melt the butter in a large saucepan, add the onion, bacon, cucumber, and potato and fry gently for a few minutes to soften.
Mix well.
Add the lettuce, cover, and cook for 5 minutes more.
Sprinkle in the flour and seasoning and mix.
Add the herbs and stock and mix together.
Bring to a boil and when the mixture thickens add the milk and simmer gently until the potato is cooked.
Blend together in a food processor or use a potato masher.
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.