Shropshire Summer Soup

Cold soup

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Ingredients

100 g	spinach
250 g	potatoes, peeled and sliced
3	onions, chopped
300 ml	double cream
1 l	vegetable stock
¹/₂ bunch(es)	parsley, chopped
1 tbsp	chives, chopped
	salt and freshly ground black pepper
250 g	cucumber, peeled and sliced
1 head(s)	lettuce, sliced
3 tsp	mint, chopped
1 tbsp	butter

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 20 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, melt the butter and sauté the onions until lucent. Stir in the spinach and cook until wilted, then add potatoes, cucumbers, lettuce and the mint. Cook stirring for a minute. Pour in the stock and bring to a boil. Reduce the heat. Cover and cook over low heat for 15 minutes. Allow to cool.

Purée the soup. Stir in the cream and season to taste with salt and pepper. Place into the fridge for an hour.

Serve the cold soup sprinkled with parsley and chives.