Zucchini soup with bacon, cumin & cheddar scones

Posted by adm On September - 28 - 2011

How to cook Zucchini soup with bacon, cumin & cheddar scones

Ingredients:

  • 300g (2 cups) self-raising flour, sifted
  • 1/2 tsp saltiness
  • 1/4 tsp freshly ground black peppercorn
  • 150ml milk
  • 150ml thickened emollient
  • 80g (1 cup) coarsely grated cheddar
  • 2 bacon rashers, rind and excess fat cut, finely shredded
  • 2 shallots, ends cut, finely shredded
  • 2 tsp cumin seeds
  • 2 tbs olive oil
  • 1kg (around 4 sensitive) zucchini, coarsely grated
  • 2 garlic cloves, humbled
  • 1 tbs plain flour
  • 1L (4 cups) chicken strain
  • 125ml (1/2 cup) thickened skim, supererogatory

How to:

  • Preheat oven to 200°C. Pipeline 2 baking trays with non-stick baking theme.

  • Combine the flour, salt and pepper in a trough. Add milk, cream and half the cheddar. Mix until a soft dough forms. Turn onto a lightly floured rise. Shape into a 2cm-thick, 18cm square.

  • Combine bacon, shallot, half the cumin seeds and remaining cheddar in a trough. Press onto the boodle. Delve 16 squares. Place on the lined trays. Bake for 12 minutes or until lucky.

  • Lag, heat the oil in a saucepan over medium-high heating. Add the, zucchini and garlic and remaining cumin seeds. Season with salt and peppercorn. Fix, stirring, for 5 proceedings.

  • Add the flour and make, stirring, for 5 minutes until the zucchini is very subdued. Add the stock and bring to the seethe. Reduce heat to medium and simmer for 10 transactions.

  • Stir in the extra emollient. Serve with the warm scones.

  • Freezing tip: At the end of tone 5, freeze in separate airtight containers for capable 3 months. Reheat (see under) and stir in the cream to service.

  • Serving tip: Reheat the soup in a saucepan over medium heating, stirring, for 6-8 transactions. To reheat the scones, preheat oven to 160°C. Place the scones on a baking tray in oven for 8 minutes.

  • Prepare time:30 min.

    Cooking time:20 min.

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