400g cucumber (washed but not peeled)
4-5 good-size spring onions
1 medium potato (100g) (peeled)
1 medium lettuce
1 heaped tsp butter
850ml vegetable stock
sea salt and freshly ground black pepper
Either 1 tbsp double cream or crème fraîche or good quality rapeseed oil and 3 drops of Peppermint Spice Drops® and 5 drops of Mint Spice Drops
Preparation: Chop the cucumber and potato into chunks. Slice the spring onions (including the green part). Just tear the lettuce roughly into pieces. Take a medium-size saucepan and on a low heat melt the butter, add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes.
Add the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back and simmer for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure you have puréed all the lumps. At this stage you might want to sieve the soup to create a more creamy texture to show off the glorious green colour. Serve either hot or cold with one of the following special Spice Drops® garnishes: For 4 servings: 4 dessert spoons crème fraîche, cream or very thick yoghurt, add 3 drops of Peppermint Spice Drops® and 5 drops of Spearmint Spice Drops®. Blend well and dollop on top of the soup.
Take 2 tablespoons of good quality rapeseed oil, place in a small jug and stir in add 3 drops of Peppermint Spice Drops® and 5 drops of Spearmint Spice Drops®. Just before serving, pour a 10p size blob of infused oil on top of the soup and then using a skewer stir in the oil so that it is mixed in but still leaves an attractive pattern on the top. This will give a lovely mint flavour to the soup!
Ready in 25 minutes.