Sun turns to grey, grey turns to wet and wet heralds the first flood alert for, ooh days. Time to get nostalgic about those long balmy Yorkshire summer evenings sitting on the white-washed terraza under ancient gnarled trees, their branches heavy with succulent ripe Barm Cakes still warm from the day’s sun. It was on one such evening when we served this delicious, refreshing chilled soup as we watched the golden sunset explode over Knob Bottom Cragg.
Preparation time: 5 minutes – plus time to chill
Cooking time: 15 minutes
Serves: 2 – 4 people
Recipe: Angela Hartnett
Skill level: easy
- 2 courgettes – thinly sliced
- 1 small onion – chopped
- frozen peas – 300g
- vegetable stock – 500ml
- Handful of mint – chopped
- Handful of watercress – torn
- olive oil
- butter – generous knob of
- s & p
- soft goat’s cheese – 50g
- 8 small pieces of toasted sourdough bread
Put the butter and a generous slug of olive oil in a pan and place over a medium heat.
Sauté the onion until soft, but not coloured.
Add the courgettes, season and cook for about five minutes.
Add the peas (from frozen), chopped mint and stock, bring to the boil and simmer for a few minutes.
Taste, adjust seasoning if necessary and then blend.
Allow to cool and then refrigerate.*
Garnish with watercress and a drizzle of olive oil.
Serve with sourdough toast spread with goat’s cheese.
* This can be eaten hot, in which case skip the chilling stage.
Drink: The second cheapest bottle of wine.
Entertainment: ‘Before Dawn’ on DVD. Zombies in Hebden Bridge.