Zucchini soup with bacon, cumin and cheddar scones

Zucchini-soup-with-bacon-cumin-and-cheddar-scones

Prepare Time: 0:30 | Cook Time: 0:20 | Difficulty: EASY

Dunking delicious savoury scones into this comforting creamy, garlicky soup is just what the doctor ordered.

Ingredients

Nutrition

Energy

3320kJ

Fat saturated

25.00g

Fat Total

48.00g

Carbohydrate sugars

g

Carbohydrate Total

66.00g

Dietary Fibre

7.50g

Protein

25.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper.

  2. Combine 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.

  3. Combine 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.

  4. Meanwhile, 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.

  5. Add 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.

  6. Stir in the extra cream. Serve with the warm scones.


Australian Good Taste – October 2008 , Page 104

Recipe by Jules Jansen
Photography by Steve Brown

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