Blue and Green Soup with Gluten Free Cheese Scones
Because I have been eating the Bulgar Salad for lunch, I haven’t had my usual sandwiches and therefore we have not used as much lettuce as before. I was blissfully unaware of this when I ordered the shopping online and ordered up another pack of Romaine lettuces. We also seemed to have a head of broccoli left over. I know, I really should check the fridge before doing my shopping.
The No Waste Food Challenge run by Kate at Turquoise Lemons also asked us to use up left over Fennel. Now, I love fennel and rarely have any left over, but it was a good excuse to go and buy some so I have included at little of it in this recipe.
Put the oil in the pan at a medium heat, add the onion and saute for about 5 minutes until soft. Add the chopped broccoli.
and stir to coat with the oil and onion. Add the stock, I use Marigold Swiss Vegetable Bouillon but you can use any stock.
Season and cook until the vegetables are soft. Take off the heat for about 10 minutes and then blitz with a stick blender or in a liquidiser. Add the milk and the Blue Cheese to taste and blitz again.
I turned to my standard scone recipe from Mary Berry’s Fast Cakes, it’s never failed me yet, even when I change the ingredients as much as I have here!
Gluten Free Special Scones
225g White self-raising Gluten and Wheat Free flour
1 level tsp gluten free baking powder
50g Pure Sunflower dairy free margarine
1/2 tsp Coleman’s mustard powder
50g grated cheese
milk or natural yogurt
Heat the oven to 220C and lightly grease a baking sheet
Put the flour and baking powder in a bowl and add the margarine, rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the mustard powder and the grated cheese.
Crack the egg into a jug, lightly beat it and then make up to 150ml with milk or yogurt. Stir the egg mixture into the flour and mix to a soft dough.
Turn onto a lightly floured table and pat out to about 1.25 (1/2 inch) thickness.
Cut into rounds, I made my big as we were having them as ‘rolls’ with our soup. Place spaced out on the baking sheet and brush the tops with milk or yogurt and sprinkle with a little more cheese.
|I’m showing you this so you can see how thick they are cut.|
Bake in the oven for about 10-15 minutes (depending on how big you made them) until they are pale golden brown. Remove and leave to cool on a wire rack.
Not only was the soup good, although dominated by the broccoli and blue cheese flavours, but the scones were excellent. A little more chewy in texture than the wheat flour ones, but definitely good and a very acceptable substitute. They could also be adapted to be dairy free by using substitutes for the milk/yogurt and cheese.