As Russell Horn points out we are rapidly approaching the end of
summer, indeed with heavy rainfall and flash floods it seems more like
winter. Hopefully the sun will shine on SNP HQ on Saturday, especially
as the Scottish National Party has just won two council by-elections
on the trot - in Moray and Clackmannanshire - the first such success
for two years, and give as all a more summer-like feeling. We go for a
summer recipe this week - Summer Vegetable Soup - which even if the
weather is otherwise will heat up us!
Summer Vegetable Soup
Ingredients : 35 fl oz (1 litre) vegetable stock; 6 new potatoes,
scrubbed and sliced; 6 baby leeks, cut into 2cm lengths; 12 baby
carrots, halfed lengthwise; 4 oz (125 g) fresh peas, shelled; 12
asparagus spears, trimmed and cut into 3 cm lengths; 1 courgette,
halved lengthwise and cut into 1 cm pieces; 1-2 tbsp pesto, to taste
Bring stock to a simmer, add potatoes and carrots and cook for five
minutes. Add the rest of the vegetables and cook a further four to
five minutes until tender. Stir in pesto and serve in warmed bowls
with lots of crusty bread.
