Soup Recipes > Chilled Green Soup

This recipe is part of the August 2010 Recipes Menu


Starter - Chilled Green Soup
Main Course - Savoury Mince Pie
Dessert - Italian Lemon Ice Cream

How to make chilled green soup:
A delicious chilled soup that is great for cooling you down on a hot summer's day.





Ingredients

Chilled Green Soup
1 lettuce, washed and shredded
1 bunch watercress, washed and finely chopped, hard stalks removed
1 bunch spring onions, trimmed and chopped
2 tablespoons butter
1 1/2 pints chicken stock
1 1/2 ozs flour
1/4 pint single cream
salt and pepper to taste
2 tablespoons finely chopped fresh parsley
(see measure conversions for more information)

Method

- Melt the butter gently in a saucepan.
- Add all the vegetables and cook for about 10 minutes, making sure nothing browns.
- Reserve 3 tablespoons of the stock.
- Add the rest of the stock to the vegetables.
- Cook until the vegetables are tender.
- Blend the flour to a smooth paste with the 3 tablespoons of stock.
- Stir into the soup.
- Continue cooking until the soup thickens, stirring frequently.
- Remove from heat and blend in a blender.
- Season to taste with salt and pepper.
- Allow to cool and then place in the fridge until chilled.
- Stir in the cream and sprinkle with parsley.