I didn’t grow up in the countryside. Many years ago, when I moved to the Scottish countryside, I knew little about what wild ingredients grew when—the nettles, elderflowers, or wild garlic that flourished around me—or how to cultivate my own food from the land.

The first summer taught me humility. Slugs ate the lettuce and birds stripped the strawberry plants. I learned that nature can be unpredictable and challenging.

Slowly, I began to listen. To notice the wild mint and how quickly it spreads through the grass. To recognise when lettuce leaves are at their tender peak, and to learn that elderflowers bloom in June, followed by their beautiful dark berries in September.

This week, wandering through the garden with no particular meal in mind, I found exactly what was ready: fresh lettuce and abundant wild mint. Not what I might have chosen from a cookbook, but what was growing well in the garden and ready to harvest. 

These two humble ingredients came together perfectly—a vibrant green soup that tastes of summer. It’s also perfect served cold on summer evenings, and proof that good food doesn’t need to be complicated.

The learning curve continues, and every season teaches me something new. 

Serves 6

Ingredients:

• 500g fresh lettuce leaves, chopped
• 50g fresh mint leaves 
• Good glug of olive oil
• 2 medium onions, diced
• 5 cloves garlic, minced
• 1.8 litres vegetable stock
• 300ml single cream
• Salt, white pepper & 1 tbsp lemon juice

Method: Sauté onions in olive oil until softened. Add garlic, cook 1 minute. Add stock, bring to simmer. Add lettuce, then herbs, simmer 2-3 minutes. Blend until smooth. Stir in cream, season with salt, pepper, and lemon. Serve hot, or chill for 2+ hours for a refreshing cold soup perfect for summer evenings.

Garnished with toasted pine nuts, delicate chive flowers and chopped chives from the garden.