Yellow Pepper Soup With Little Parmesan Scones
- 1 3/4 cups flour
- 2 3/8 tablespoons sugar
- 1 teaspoon baking powder
- 4 1/4 tablespoons salted butter cold
- 60 Parmesan cheese gramsgrated
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 1 onion
- 2 yellow bell peppers
- fresh ginger
- 1 cube chicken bouillon
- 2 teaspoons cream cheese
- Preheat the oven to 180 degrees Celsius.
- In a bowl combine the flour, sugar, and baking powder yeast.
- Add the butter in small pieces and work with your fingertips until crumbly.
- Add the Parmesan and mix.
- Gradually, add the milk stirring until smooth.
- On a floured surface, roll out the dough to 2 cm thick.
- Cut round pieces of dough with a cookie cutter.
- Place them on a Silpat or parchment paper.
- Brush the scones with a little bit of milk, sprinkle with grated parmesan.
- Bake for about 15 minutes.
- In a skillet, heat the oil and saute the chopped onion and peppers for about 4-5 minutes.
- Add ginger finely chopped.
- Brown for 3 minutes, add the bouillon cube and 1 liter of water and let simmer for 30 minutes.
- Inthe blender combine the vegetables and half of the broth, add cream cheese and blend.
- Keep adding broth until desired consitency.
- Pass trough a fine sieve.
- Serve with little scones.
flour, sugar, baking powder, butter cold, parmesan cheese, milk, vegetable oil, onion, yellow bell peppers, fresh ginger, chicken bouillon, cream cheese
Taken from www.yummly.com/recipe/Yellow-Pepper-Soup-with-little-Parmesan-Scones-782405 (may not work)