Chilled Summer Soup
A refreshing chilled summer soup with vibrant greens and delicate flavors, perfect for hot days. Made with fresh lettuce, watercress, and spring onions, this creamy soup offers a light yet satisfying appetizer or light meal, ideal for outdoor gatherings or a cool lunch.
Ingredients
Instructions
- Melt butter in a saucepan.
- Add the shredded lettuce, chopped watercress, and chopped spring onions; fry for 8 minutes.
- Stir in all but 3 tablespoons of the chicken stock and simmer for 10 minutes or until vegetables are tender.
- Blend the flour to a paste with the remaining chicken stock and stir into the soup.
- Add salt and pepper to taste and continue cooking until the soup has thickened.
- Puree the soup in an electric blender, then cool.
- Stir in cream and serve chilled, garnished with parsley.
Tips & Substitutions
For a smoother texture, ensure the soup is blended thoroughly before cooling. Fresh herbs like dill or basil can enhance the flavor; feel free to substitute watercress with spinach if unavailable. If you prefer a richer taste, consider adding a splash of cream before serving, similar to variations found in Chicken Continental. Adjust the seasoning gradually to suit your palate.
Serving Suggestions
Serve the chilled soup garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a light salad, making it a refreshing starter for summer meals. Consider pairing it with German Cheese Soup for a delightful contrast in flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. Avoid boiling, as this may affect the texture. For an extra chill, you can also serve it over ice cubes or chilled bowls.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Summer Soup contains roughly 1412 calories, with 9g protein, 26g carbohydrates, and 143g fat. It is an excellent source of iron (67% of the Daily Value), vitamin C (37% of the Daily Value), and potassium (29% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can make this soup vegan by substituting the butter with olive oil or vegan butter and using vegetable stock instead of chicken stock. Additionally, replace the cream with a plant-based cream or omit it entirely for a lighter option.
How can I make the soup spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or a few drops of hot sauce during cooking. You could also garnish the soup with sliced jalapeños or a sprinkle of red pepper flakes before serving for an extra kick.
What can I use instead of spring onions?
If spring onions are not available, you can use chopped green onions or shallots as a substitute. Both will provide a similar mild onion flavor. Alternatively, leeks can also work well, though they should be cooked until tender before adding to the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).