Carrot soup with griddled scones
By: From: Market Kitchen
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Carrot soup with griddled scones
- Prep time:
- 35 min
- Cook time:
- 30 min
- Serves:
- 4
A piping-hot scone with fragrant caraway or fennel seeds is the ideal partner for Merrilees Parker’s rich root vegetable soup
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Ingredients
For the scones
- 250 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp caraway or fennel seeds, toasted
- 1 small egg
- 100 ml buttermilk
For the soup
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the scones: sieve the flour, baking powder and a pinch of salt into a large mixing bowl, then stir in the caraway or fennel seeds.2. In a small bowl, whisk the egg and buttermilk until well combined. Make a well in the middle of the flour mixture. Slowly pour in the buttermilk mixture and quickly bring the ingredients together with your hands. Gently knead into a soft dough (try not to overwork the mixture).
3. Turn the dough out onto a lightly floured surface. Roll it into a ball and flatten so that it is 2-3cm thick. Cut into four equal pieces.
4. Heat a non-stick frying pan or griddle until hot. Add the scones, then turn the heat down to medium. Cook on each side for 3-4 minutes, or until the scones are golden all over and cooked through. Set aside and keep warm.
5. For the soup: heat the oil in a large saucepan. Add the grated onion and carrots and cook over a low heat for 2-3 minutes, or until beginning to soften. Add the ginger and honey, then pour in the stock and stir well. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the vegetables are tender. Season to taste with lemon juice, salt and freshly ground black pepper.
6. Meanwhile, place the parsley leaves in a small heatproof bowl and pour over some boiling water. Leave to stand for 2-3 minutes, then drain and cool under the cold tap. Drain again and place the parsley in a food processor. Add a splash of olive oil and a pinch of salt, then blend to a purée. Season with freshly ground black pepper.
7. Using a stick blender, lightly process the soup until it is mostly smooth, but with a bit of texture.
8. To serve, reheat the soup if necessary, then add a dash of the cream and stir well. Ladle into bowls and drizzle over the remaining cream and the parsley purée. Grind over some black pepper and serve with a scone on the side.
Comments & Ratings
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Latest Comment
View all comments (4)wow thaths yummy
mohamadS58899
Posted 11 Nov 2010 11:53 PM
I thought this would be good, but I wasn't expecting it to be THIS good. I love the honey in the carrot soup - yum!
Jen - Good Food
Posted 22 Sep 2010 10:40 PM
DELICIOUS SPICY and WARMING SOUP
TASTY SCONES (enjoyed the fennel - spared me on to try alternate spices)
SIMPLE TO FOLLOW and QUICK
A NOVICES DREAM
PERFECT SUCCESS
ENCOURAGING
AnnO87770
Posted 23 Mar 2010 11:24 AM
ValeryG92002
Posted 07 Jan 2010 5:20 PM
This recipe is classed as easy
Avg User rating
3.50 / 5 (38 votes cast)
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