Dunking delicious savoury scones into this comforting creamy, garlicky soup is just what the doctor ordered.
Ingredients
- 300g (2 cups) self-raising flour, sifted
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 150ml milk
- 150ml thickened cream
- 80g (1 cup) coarsely grated cheddar
- 2 bacon rashers, rind and excess fat trimmed, finely chopped
- 2 shallots, ends trimmed, finely chopped
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- 1kg (about 4 medium) zucchini, coarsely grated
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 1L (4 cups) Massel chicken style liquid stock
- 125ml (1/2 cup) thickened cream, extra
Method
- Step 1Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper.
- Step 2Combine the flour, salt and pepper in a bowl. Add milk, cream and half the cheddar. Mix until a soft dough forms. Turn onto a lightly floured surface. Shape into a 2cm-thick, 18cm square.
- Step 3Combine bacon, shallot, half the cumin seeds and remaining cheddar in a bowl. Press onto the dough. Cut into 16 squares. Place on the lined trays. Bake for 12 minutes or until golden.
- Step 4Meanwhile, heat the oil in a saucepan over medium-high heat. Add the, zucchini and garlic and remaining cumin seeds. Season with salt and pepper. Cook, stirring, for 5 minutes.
- Step 5Add the flour and cook, stirring, for 5 minutes until the zucchini is very soft. Add the stock and bring to the boil. Reduce heat to medium and simmer for 10 minutes.
- Step 6Stir in the extra cream. Serve with the warm scones.
Nutrition
3320 kj
Energy
48g
Fat Total
25g
Saturated Fat
7.5g
Fibre
25g
Protein
66g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: At the end of step 5, freeze in separate airtight containers for up to 3 months. Reheat (see below) and stir in the cream to serve.
Serving tip: Reheat the soup in a saucepan over medium heat, stirring, for 6-8 minutes. To reheat the scones, preheat oven to 160C. Place the scones on a baking tray in oven for 8 minutes.
- Author: Jules Jansen
- Image credit: Steve Brown
- Publication: Australian Good Taste
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