Nigel Slater’s recipes for summer soup with prawn cakes, and asparagus and broad bean soup

Easy, tasty soups for carefree lunches in the garden

Lunch was in the garden, with jam-jar flowers on the table and an odd assortment of chairs. A laid-back affair with a thick bean soup, bowls of salad – tomato and basil, potato and rocket, soft lettuce with heart leaves the colour of primroses – and a wicker tray of young goat’s milk cheeses.

The bean soup was made with skinny leeks I had initially taken for spring onions, flageolet and broad beans and a cheap bunch of asparagus. I brightened things up with lemon zest, parsley and parmesan, and wrung a lemon into the hot, green stock.

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