A delicately flavoured creamy soup, Midsummer Soup is ideal for warm evenings. The consistency of the soup should be set but not solid. Serve it with breadsticks.
8 oz. full fat curd cheese
10 fl. oz. beef consomme
2 fl. oz. Madeira
4 tablespoons chopped fresh chives
½ teaspoon black pepper
Place a large strainer over a large mixing bowl. Using the back of a wooden spoon rub the cheese through the strainer.
Gradually add the consomme, stirring it into the cheese with a wooden spoon to make a smooth mixture. When all the consomme has been incorporated and the mixture resembles thin cream, stir in the Madeira. Stir in the chives and the pepper.
Pour the soup into individual bowls. Place the bowls in the refrigerator and chill the soup for 2 hours before serving.