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
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.