Wednesday - High summer and warm sunshine and there seems to be something to pick in the garden every day. Sweet peas scent the kitchen table, I pick some fresh mange touts for supper and a couple of baby beetroot to roast. The courgettes are covered in golden flowers, one or two are already growing fruit and the scarlet runners are almost in flower too.
We have chilled watercress soup for lunch, vibrant green and full of peppery flavour. I make some soda bread to accompany it and cut it into chunky slices to serve.
I found some gleaming English cherries in the supermarket yesterday and we follow our soup with them, the juice filling our mouths with sweetness.
WATERCRESS SOUP FOR 4
25g butter
1 onion peeled and sliced
1 large potato peeled and cut into chunks
1 pack of watercress
450ml chicken stock
Salt and pepper
A little milk
Cream and chives to serve
Heat the butter and fry the onion until soft, add the potato and cook gently for a few minutes. Pour in the stock, cover and simmer for 20 minutes. Take the pan off the heat, stir in the watercress and allow it to wilt. Cool slightly. Put in an electric blender, add a little milk and whizz until smooth and creamy. Serve hot or chilled, garnished with a swirl of cream and snipped chives. It’s a good idea to hold down the lid of the blender with a towel or teatowel to prevent the hot soup from spurting.














