Last of the Summer Wine

By Scott Marley

1 small cabbage lettuce 2 medium sized potatoes 6 spring onions 1/2 cucumber 75g butter 845ml (1 1/2 pints) chicken stock 1 bunch fresh-snipped chives salt and ground pepper to taste   Chop the onions and cucumber, dice the potatoes and wash and shred the cabbage. Melt some butter into a saucepan and add the spring onions, potato, lettuce and cucumber. Stir and cover for about 10 minutes, keeping the heat low, allowing the vegetables to 'sweat'. Add the chicken stock, stir again and season. Replace the lid and allow to simmer for another 20 minutes. Transfer the soup to a blender and liquidise until pureed. Reheat and serve garnished with the chopped chives. This soup can also be served chilled.

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