9th August 2008.
Another cold, wet, and chilly day in Melbourne. The need for some warm comfort food for our evening meal was required. Parsnip and Pear Soup with Herb and Cheese Scones seemed to hit for our taste bubs.
Herb and cheese scones
3 cups self-raising flour
1 teaspoon salt
pinch cayenne pepper
50g butter, chilled, chopped
1/2 cup mixed herbs (such as oregano, rosemary and basil), finely chopped
1/3 cup grated light tasty cheese
1 cup reduced-fat milk
Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
Sift flour into a large bowl. Add salt, cayenne pepper and pepper. Mix well to combine. Add butter. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
Add herbs and cheese to flour mixture. Stir well to combine. Add milk. Mix with a flat-bladed knife until a soft dough forms. Knead lightly on a floured surface. Pat dough into a 2cm-thick round. Using a 5cm cutter, cut into 12 rounds. Place rounds close together on a baking tray.
Bake for 12 minutes, or until golden and well-risen. Makes 12.
Pear and Parsnip soup
30g butter
1/2 teaspoon salt
250ml milk
500ml vegetable stock
2 tablespoons plan flour
pinch cayenne pepper
1 bay leaf
4 parsnips
2 pears
Cook parsnips and pear (peeled and cut) in vegetable stock, once cooked and cool, puree.
Mix butter in a saucepan, add flour, salt, and cayenne papper, cook a few minutes.
Gradually add milk and the bay leaf, bring to the boil, stirring constantly.
Stir in cooked parsnip and pear mixture and simmer for a few minutes.
Remove bayleaf and serve.
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