Cauliflower Cheese Soup with Wild Garlic Scones (Celtic Promise)

A delicious creamy and rich soup served with vivid green garlic scones and Teifi Butter

Method

Preheat oven to (200c fan/210c/gas mark 8)

1. Get the soup going first by dicing onion and leek, sweating off in the butter until it is softened (if it starts catching add a tiny bit of water to the pan).

2. Chop up cauliflower into florets and add to the pan. Then add the stock cube and some water until it covers the cauliflower. Cook until the cauliflower is soft.

3. While this is cooking, add the washed wild garlic and milk to a ‘whizzer’ (I use my smoothie maker but anything with a spinning blade works!) and blitz until you have a green liquid.

4. Measure out all dry ingredients for scones and then rub in butter.

5. Combine the green liquid and dry ingredients using a butter knife until you have a dough and then bring together gently with your hands.

6. Dust your surface with flour and pat the dough until it is about 2 cm high. If you have one, use a 3 cm round cutter or a sharp knife and cut out 8 scones.

7. Place them on a baking tray (on baking parchment) and put them into the hot oven for 10-12 mins.

8. While they are baking, chop up the Celtic Promise and add it to the hot soup. Leave it to sit in the hot liquid for 3/4 mins until it starts to melt then blitz the soup until smooth. Add salt and pepper to taste.

Serve the bowl full of cheesy goodness with Teifi Raw Butter melted on hot scones.

TIP: The wetter the scone mix and the quicker you get them in the oven the better the rise!

This recipe is produced by Holly Bull @secretediblegarden

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