Catherine Fulvio shares with us her recipe of a leek, chilli and spinach soup with mini sundried tomato soda scones.
For the Soup
- 1 leek, sliced finely
- 1 red chilli, chopped
- 1 teaspoon chopped thyme
- 1 bay leaves
- 2 large potatoes, peeled and finely diced
- 1.2 litre vegetable stock
- a generous handful of spinach, trimmed and roughly chopped
- salt and freshly ground black pepper
For the Scones
- 220g plain flour
- 75g chilled butter, diced
- 3 sundried tomato halves, finely chopped
- 2 tablespoons finely chopped chives
- 2 teaspoons finely chopped rosemary and thyme
- 1 teaspoon bread soda
- 100g plain yoghurt
- 4 tablespoons water
- egg wash, to glaze
- sprigs of thyme, for garnishing
Catherine says: "These aren’t just for parade day – the soup and scones are perfect for forest or mountain hikes – warm and hearty!"
- To make the soup, heat a large saucepan with oil over a medium heat, add the leek and sauté until softened but not brown.
- Add the chilli, thyme, bay leaves and diced potatoes, sauté for about 1 minute, season with salt and freshly ground black pepper.
- Pour in the stock and simmer slowly for about 20 to 25 minutes until the potatoes are softened.
- When ready to serve, add the spinach and stir well. Check the seasoning again by adding salt and freshly ground black pepper if needed.
- To make the scones, pre heat the oven to 210°C (fan 190°C, gas 7). Line a baking tray with parchment.
- Place the flour in a large bowl and rub the butter in to form breadcrumbs. Add the chopped sundried tomato, chives, rosemary and thyme.
- Sieve the bread soda in and stir well. Mix in the plain yoghurt and then enough water to form a soft scone dough.
- Dust a surface with plain and knead the dough very lightly. Pat the dough evenly to about 4cm in height, using a very small scone cutter, cut the shapes out.
- Place the scones onto a lined baking tray, glaze with egg wash and bake in the hot oven for about 10 minutes depending on the size. Keep an eye on them.
- Cool on a rack, sprinkle sprigs of thyme over the top. To serve, remove the bay leaf from the soup, ladle into a bowl and serve with the sundried tomato scones or pour into a thermos to take on a festive picnic.