how to make award winning Zucchini soup with bacon, cumin and cheddar scones

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini soup with bacon, cumin and cheddar scones. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini soup with bacon, cumin and cheddar scones is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini soup with bacon, cumin and cheddar scones is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 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

Method

  • Step 1
    Preheat oven to 200?C. Line 2 baking trays with non-stick baking paper.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    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.
  • Step 6
    Stir in the extra cream. Serve with the warm scones.

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