Wednesday Whizz
Shropshire Summer Soup
| Serves 4 people | Approximate Time: 40 mins. (allow for 2 hours chilling) |
| Ingredients: | |
| 1
litre (1¾ pints) vegetable stock 225g (8oz) potatoes, diced 110g (4oz) fresh spinach, chopped 1 sachet Bouquet Garni ½ tbsp. fresh mint, chopped |
2 onions, chopped |
Method:
- Put the stock and all the vegetables into a large saucepan, add the bouquet garni and bring to the boil. Reduce heat and simmer, covered for 30 minutes. Discard the bouquet garni, allow soup to cool completely then liquidise.
- Reserve 1 tablespoon of the
cream, stir the remainder into the soup and chill for at least 2 hours
before serving. Pour into 4 bowls and swirl a little of the reserved cream
on top of each. Sprinkle on the chopped herbs.
Our thanks to the Dairy Diary for their contribution …
Pear Streusel
| Serves 4 people | Approximate Time: 1 hour |
| Ingredients: | |
| 4
firm, ripe pears,
peeled, halved and cored finely grated zest and juice of 1 large lemon 50g (2oz) butter 75g (3oz) Demerara sugar |
4
tbsps. clear honey butter for greasing dish 100g (4oz) white breadcrumbs made from one day old loaf ½ tsp. ground mixed spice |
Method:
-
Pre-heat the oven to 190°C (375°F) or Gas Mark 5. Butter a shallow, round ovenproof dish which will allow for all the pear halves to be put in one layer.
-
Arrange the pears, cut side down, in the dish. Mix honey with lemon zest and juice, then spoon or pour over the pear halves.
-
Make the topping by gently melting the butter, then remove from heat and stir in breadcrumbs, sugar and ground spice, mixing well.
-
Sprinkle topping evenly over pears. Bake in oven for about 45 mins., or until topping is golden brown and pears are well cooked.
-
Serve immediately with custard, cream, ice-cream or crème fraîche.