Serves 4
1 Tbsp olive oil
1 onion, sliced
4 cloves garlic, sliced
1 leek, white part sliced
3 cups light vegetable stock
1 head broccoli, separated into small florets
6 handfuls washed spinach leaves [or one standard bag]
Salt and freshly ground pepper
Creme fraiche to garnish
SCONES
2 cups self raising flour
1/2 tsp salt
50 g
softened butter
Milk to mix
1/2 cup grated gruyere cheese
1 cup spinach leaves
1 egg yolk whisked with 1 Tbsp milk to make egg wash
1. Heat oil in large pot. Add onion, garlic and leek and stir for 10 minutes until soft. Add stock and simmer for 20 minutes. Add broccoli and simmer for another 10 minutes before adding spinach to wilt. Turn off heat.
2. Puree ladles of the vegetables, adding enough of the stock to make a smooth soup. Season and serve with the warm scones and a dollop of creme fraiche.
SCONES
1. Preheat oven 220C. In a bowl, mix butter into the flour and salt with your fingers until it resembles breadcrumbs. Slowly add milk until mix holds together. Tip on to a floured surface and gently knead for a short while.
2. Roll dough out to approximately 5cm thick. Lay spinach and gruyere on top then carefully roll dough to form a log. Cut scones into rounds and place on a greased oven tray. Brush with egg wash and bake for 10 minutes.
