On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 35 min
- Cook time:
- 30 min
A piping-hot scone with fragrant caraway or fennel seeds is the ideal partner for Merrilees Parker’s rich root vegetable soup
Method1. 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.
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