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Broccoli Soup with Cheese Scones
A creamy blended broccoli soup served with freshly baked, golden cheddar cheese scones.
Baking
Vegetarian
Soup
Comfort Food
Quick
Estimated Nutrition
Calories
2185.4
kcal / serving
2185.4 kcal total
Carbs
145.8
g
per serving
145.8 g total
Fat
152.1
g
per serving
152.1 g total
Protein
64.2
g
per serving
64.2 g total
Cook Time
20
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Self-Raising Flour
Dairy
50
ml
Double Cream
100
g
Butter
diced
1
piece
Egg
free-range
25
ml
Milk
55
g
Cheddar
mature, grated
Liquids
300
ml
Chicken Stock
NutsSeeds
1
piece
Garlic
clove, chopped
1
tbsp
Chives
fresh, chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
OilsFats
1
tbsp
Extra Virgin Olive Oil
to serve
Vegetables
1
head
Broccoli
broken into florets
Method
1
Preheat the oven to 200°C.
2
Simmer soup ingredients except oil in a saucepan for ten minutes until broccoli is soft.
3
Blend the soup with a hand blender until smooth.
4
Pulse butter and flour in a food processor to form fine breadcrumbs.
5
Add the egg, salt, and pepper to the processor and blend.
6
Gradually add milk while blending until a soft dough forms.
7
Shape dough into rounds with floured hands and place on a baking sheet.
8
Top with cheddar and bake for ten minutes until golden.
9
Serve soup drizzled with oil alongside a warm scone.