Go Back
courgette, pea and basil soup
Print
Summer pea & basil soup with cheese & olive scones
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A simple summer soup with fresh light flavours

Course: Appetizer, Lunch, Soup
Cuisine: British
Keyword: summer pea & basil soup
Servings: 4
Author: Laura Scott
Ingredients
  • 5 spring onions roughly chopped
  • 2 tbsp olive oil
  • 2 courgettes roughly chopped
  • 250 g frozen peas
  • 500 ml vegetable stock
  • 1/2 packet fresh basil chopped
For the scones:)
  • 450 g self raising flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp paprika
  • 100 g mature cheddar
  • 50 g pitted olives chopped
  • 2 eggs
  • 200 ml milk
For the garnish:)
  • 4 slices Parma ham fried until crisp
Instructions

  1. Put the butter and oil in a saucepan  then add the spring onions and courgettes

  2. Fry for a couple of minutes before adding the stock powder and boiling water

  3. Simmer for ten minutes, then add the peas and cook for five more minutes

  4.  Turn the heat off then add the basil
  5.  Blitz the soup and add a splash of single cream for richness if you wish
For the scones:)
  1. Pre-heat the oven to 220 degrees

  2. Line a baking tray with baking parchment

  3.  Put the flour, baking powder and salt into a mixing bowl. Add the butter and work it together until it has a breadcrumb - like consistency

  4.  Add the paprika, cheddar and chopped olives

  5. Measure the milk into a jug then add the eggs and whisk together. Pour the milk and egg mix into the dry ingredients and combine

  6. Gently combine the dough, then place it onto a floured work surface and roll it into a round shape

  7. Brush with milk and bake for 30 minutes