Zucchini Soup With Bacon, Cumin And Cheddar Scones

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

The ingredient of Zucchini Soup With Bacon Cumin And Cheddar Scones

• 300g 2 cups self raising flour sifted
• 1 2 teaspoon salt
• 1 4 teaspoon 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 teaspoons cumin seeds
• 2 tablespoons olive oil
• 1kg about 4 medium zucchini coarsely grated
• 2 garlic cloves crushed
• 1 tablespoon plain flour
• 1l 4 cups massel chicken style liquid stock
• 125ml 1 2 cup thickened cream extra

The Instruction of zucchini soup with bacon cumin and cheddar scones

• preheat oven to 200u00b0c line 2 baking trays with non stick baking paper
• 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
• 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
• 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
• 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
• stir in the extra cream serve with the warm scones

Nutritions of Zucchini Soup With Bacon Cumin And Cheddar Scones

calories: 793 48 calories
calories: 48 grams fat
calories: 25 grams saturated fat
calories: 66 grams carbohydrates
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calories: 25 grams protein
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