Traditional food and drink menu

Wednesday Whizz

Shropshire Summer Soup

Serves 4 people Approximate Time: 40 mins. (allow for 2 hours chilling)
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
1 lettuce, cut into 1cm (½ inch) strips
225g (8oz) cucumber, peeled and diced
300ml (½ pint) fresh double cream
½ tbsp. fresh parsley, chopped


  1. 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.
  2. 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
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


  1. 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.
  2. Arrange the pears, cut side down, in the dish. Mix honey with lemon zest and juice, then spoon or pour over the pear halves.
  3. Make the topping by gently melting the butter, then remove from heat and stir in breadcrumbs, sugar and ground spice, mixing well.
  4. Sprinkle topping evenly over pears. Bake in oven for about 45 mins., or until topping is golden brown and pears are well cooked.
  5. Serve immediately with custard, cream, ice-cream or crème fraîche.



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