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Shropshire summer soup

Shropshire summer soups are traditionally served smooth and creamy. I prefer mine rustic – chunky vegetables in a light broth. If you decide to liquidize the soup, mix in some double cream after blending for richness and to give it a silky texture.

SERVES 4-6

4 tbsp olive oil

2 medium onions, chopped

into 1cm dice 2 large potatoes, about

450g, chopped into

1cm dice half a marrow, about 500g stripped leaves from a few

sprigs of thyme

1 litre hot vegetable or chicken stock

(see pages 258-9)

2 heads of little gem lettuce, finely shredded

handful each of flat-leaf parsley and mint, leaves chopped

Heat a large pan with the oil and add the onions and potatoes. Stir frequently over medium heat for 4-5 minutes. Meanwhile, peel, core and chop the marrow into 1cm dice. Add the marrow, thyme leaves and some salt and pepper and cook for another couple of minutes.

Pour in the stock and bring to the boil. Lower the heat and simmer for 5 minutes. Taste and adjust the seasoning. Add the little gem lettuce and turn off the heat as soon as the lettuce has wilted. Scatter over half the chopped herbs. Ladle the hot soup into warm bowls and garnish with the remaining chopped herbs to serve.