Delicious buttery parsnip soup and scones. Perfect for a cold and rainy winters evening
While the soup was great, the scones turned out fabulous.
I was very surprised.
I’ve never really believed those people who say that scones are so easy because mine had always previously turned out tough. These ones didn’t. And I didn’t follow the recipe because I used butter instead of cream. Maybe they aren’t really scones. Anyway, whatever. They were good!
Parsnip and brown butter soup
40g unsalted butter
1 brown onion, peeled and chopped
900g parsnips, peeled and chopped
200g potatoes, peeled and chopped
7 cups chicken stock
salt and pepper
100g unsalted butter, extra
Melt the butter in a saucepan then add onion and cook until the onion is tender. Add the parsnips, potatoes, stock, salt and pepper.
Bring to the boil and cook for 10-15 minutes or until the potatoes are tender.
Place the mixture in a food processor and process until smooth.
Return to the saucepan and keep warm.
Place the extra butter in a small saucepan over medium heat and cook for 2-3 minutes or until the butter is browned.
Ladle the soup into bowls and spoon over the brown butter to serve.
Fennel seed scones
2 cups plain (all-purpose) flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
100 g butter
1 tablespoon fennel seeds
Preheat the oven to 180°C (355°F).
Place the plain flour, baking powder and salt in a large bowl and rub in the butter.
Add the milk and mix very slightly until a soft dough forms.
Press the dough out to 5cm thick on a lightly floured surface.
Cut the dough into 9 pieces.
Place onto a lightly greased baking tray.
Sprinkle with fennel seeds and bake for 15 minutes or until cooked when tested with a skewer.
Adapted from Donna Hay Magazine Issue 33 June/July 2007