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Zucchini soup with bacon, cumin and cheddar scones
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in garlic-infused creamy soup with savory scones for the ultimate comfort food experience.
Ingredients:
  • 300g (2 cups) self-raising flour, sifted
  • 1.20 gm salt
  • 1/4 tsp freshly ground black pepper
  • 150ml milk
  • 150ml thickened cream
  • 80g (1 cup) coarsely grated cheddar
  • 2 bacon rashers, rind and excess fat trimmed, finely chopped
  • 2 shallots, ends trimmed, finely chopped
  • 2 tsp cumin seeds
  • 36.40 gm olive oil
  • 1kg (about 4 medium) zucchini, coarsely grated
  • 20.00 ml plain flour
  • 1L (4 cups) chicken style liquid stock
  • 125ml (1/2 cup) thickened cream, extra
Instructions:
  • Preheat the oven to 200°C and prepare 2 baking trays with non-stick baking paper.
  • In a bowl, mix flour, salt, and pepper. Add milk, cream, and half of the cheddar. Stir until a soft dough forms. Transfer the dough to a lightly floured surface and shape it into a 2cm-thick, 18cm square.
  • Mix together the bacon, shallot, half of the cumin seeds, and the rest of the cheddar in a bowl. Press this mixture onto the dough, then cut it into 16 squares. Arrange them on the lined trays and bake for 12 minutes or until they turn golden.
  • Heat oil in a saucepan over medium-high heat. Add zucchini, garlic, and remaining cumin seeds. Season with salt and pepper. Cook, stirring, for 5 minutes.
  • After adding the flour, cook it while stirring for 5 minutes until the zucchini becomes very soft. Next, pour in the stock and bring the mixture to a boil. Lower the heat to medium and let it simmer for 10 minutes.
  • Incorporate the additional cream and enjoy with the freshly baked scones.

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