Leek and Broccoli Soup with Cheesy Scones: A Comforting and Flavorful Winter Dish
Indulge in the delectable combination of leeks and broccoli in a savory and nourishing soup, accompanied by indulgent cheesy scones. This hearty and comforting dish is perfect for a chilly winter day.
Creamy Leek and Broccoli Soup
Ingredients:
* 2 tbsp olive oil
* 1 large onion, chopped
* 3 leeks, sliced
* 2 heads of broccoli, chopped
* 4 cloves garlic, minced
* 4 cups vegetable broth
* 1 cup milk
* Salt and pepper to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and leeks and sauté until softened.
2. Add garlic and broccoli and cook for 1-2 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until broccoli is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in milk and season with salt and pepper to taste.
Cheesy Scones
Ingredients:
* 2 cups all-purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 cup grated sharp cheddar cheese
* 1/2 cup butter, cold and cubed
* 1/2 cup milk
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add grated cheddar cheese.
3. Cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Add milk and stir until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick.
6. Cut scones into 8 equal triangles and place them on the prepared baking sheet.
7. Bake for 15-20 minutes or until golden brown.
Serving Suggestions
* Serve the leek and broccoli soup hot with a warm, flaky cheesy scone on the side.
* Garnish the soup with freshly chopped parsley or chives for an extra touch of flavor.
* Accompany the dish with a crisp salad or a crusty bread roll for a complete meal.
Nutritional Benefits
This leek and broccoli soup with cheesy scones is not only delicious but also packed with nutrients. Leeks and broccoli are excellent sources of vitamins A, C, and K, as well as fiber and antioxidants. The cheese in the scones provides protein and calcium, while the soup is low in calories and fat.
Tips
* For a richer soup, use chicken broth instead of vegetable broth.
* Add a pinch of nutmeg or paprika to the soup for extra flavor.
* If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and puree it.
* Freeze the leftover scones for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes.