Wild Garlic Soup & Cheese Scones

Full Recipe in Details

STARTING GUIDE
  • Cooking Level: Easy

  • Category: Lunch or Starter

  • Prep Time: 15 minutes

  • Cooking Time: About 20/30 minutes

  • Servings: Serves 4 for light lunch

INGREDIENTS
  • SOUP

  • 1.2 litres of good quality chicken or vegetable stock

  • 300g of wild garlic

  • 100g of spinach

  • 100ml of double cream

  • 40gm of butter

  • Seasoning / lemon juice & olive oil for drizzling

  • CHEESE SCONES

  • 225gm self-raising flour

  • ½ salt / ½ English mustard powder & ¼ cayenne powder

  • 1 tsp baking powder

  • 25gm salted butter

  • 150gm mature cheddar cheese (grated)

  • 1 large egg plus a little milk

METHOD / INSTRUCTIONS
  • SOUP

  • Start by reducing your stock by half, this will give you a much richer flavour.

  • Add the wild garlic leaves and spinach and cook for a few minutes – be careful that you don’t cook for too longer as the garlic will loose its bright green colour – just enough so that the leaves wilt and the garlic looses its raw, punchy flavour

  • Stir in the double cream, cook for one more minute and then blitz until very smooth.

  • For an extra rich and glossy finish, return the soup to the pan and whisk in the cold, cubed butter.

  • Season well (according to taste) with a squeeze of lemon juice and a drizzle of olive oil.

  • SCONES

  • Preheat oven to 200 C (180 C Fan)

  • Mix the flour, salt, mustard powder, cayenne pepper & baking powder together and rub in the butter with your fingertips until it resembles bread crumbs. You can also use a food processor.

  • Stir in 100gm of the cheese. Note: At this point you can add some chopped tarragon, dill or chives (about a tablespoon) for extra flavour.

  • Crack the egg into a measuring jug and add milk until you reach the ¼ pint mark. Whisk well and then stir into the dry ingredients. Stir to mix to a soft dough and then turn out onto a lightly floured surface and knead lightly

  • Roll out gently and cut into rounds using a biscuit cutter.

  • Brush the top with milk and scatter over the remaining cheese.

  • Bake for 15 mins or so until the tops are golden brown and they sound hollow when tapped.

  • Delicious warm with lots of butter and a perfect accompaniment to the Wild Garlic Soup!!