End of Winter White & Green Soup with Cheddar Cheese Scones

March is a magical month:
Winter slowly creeps away, letting spring flowers grow, temperatures rise and the sun stay out longer. Last weekend, I spent an afternoon with my dad, and we made a delicious end of winter lunch. We think you'll like it, so here's the recipe (and more mouth-watering pictures!).

Cheddar Cheese Scones

2 1/4 cups of all-purpose flour
2 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 cup cold butter, cubed
1 1/4 cups cheddar, shredded
1 cup buttermilk
1 egg, lightly beaten (egg wash)

1 In a large bowl mix flour, sugar, baking powder, baking soda,
cayenne pepper and salt.

2 Blend in butter using pastry cutter.

3 Add cheese and stir.

4 Add buttermilk and stir.

5 With floured hands, form a ball. Knead 10 times gently on a floured surface.

6 Pat out dough to 3/4" thickness and cut into rounds with a floured cutter.

7 Place rounds on an ungreased cookie sheet and lightly brush with egg wash.

8 Bake at 425• for 12-15 minutes until golden.

End of Winter Green and White Soup

8 cups water
2 bouillon cubes dissolved in boiling water or fresh vegetable stock
Potatoes, cubed
Onion, chopped
Celery, chopped
Olive oil
Spinach or rapini
1 bay leaf
Your choice of dried herbs, salt and pepper, to taste

1 Stir onions in hot olive oil until caramelized.

2  Add celery and stir.

3 Add stock, followed by hot water and bay leaf, and keep stirring.

4 Bring to a boil. Turn heat down to a simmer.

5 Add herbs, salt and pepper. Continue to let simmer for 30 minutes.

6 Add barley and let simmer until cooked.

7 Add spinach or rapini. Stir until slightly wilted.

8 Turn off heat. Serve with cheddar cheese biscuits and enjoy.

Bon appetit!

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