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.