Zucchini soup with bacon, cumin and cheddar scones

Recipes / Soups

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

Recipe «Zucchini soup with bacon, cumin and cheddar scones» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 300g self-raising flour, sifted, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 150ml milk, 150ml thickened cream , 80g coarsely grated cheddar, 2 bacon rashers, rind and excess fat trimmed, finely chopped, 2 shallots, ends trimmed, finely chopped , 2 tsp cumin seeds, 2 tbsp olive oil, 1kg zucchini, coarsely grated, 2 garlic cloves, crushed, 1 tbsp plain flour, 1L chicken stock, 125ml thickened cream, extra.

Ingredients:

  • 300g self-raising flour, sifted 
  • 1/2 tsp salt 
  • 1/4 tsp freshly ground black pepper 
  • 150ml milk 
  • 150ml thickened cream 
  • 80g coarsely grated cheddar 
  • 2 bacon rashers, rind and excess fat trimmed, finely chopped 
  • 2 shallots, ends trimmed, finely chopped 
  • 2 tsp cumin seeds 
  • 2 tbsp olive oil 
  • 1kg zucchini, coarsely grated 
  • 2 garlic cloves, crushed 
  • 1 tbsp plain flour 
  • 1L chicken stock 
  • 125ml thickened cream, extra 

Instructions

  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.