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

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl combine the flour, sugar, and baking powder yeast.
3. Add the butter in small pieces and work with your fingertips until crumbly.
4. Add the Parmesan and mix.
5. Gradually, add the milk stirring until smooth.
6. On a floured surface, roll out the dough to 2 cm thick.
7. Cut round pieces of dough with a cookie cutter.
8. Place them on a Silpat or parchment paper.
9. Brush the scones with a little bit of milk, sprinkle with grated parmesan.
10. Bake for about 15 minutes.
11. In a skillet, heat the oil and saute the chopped onion and peppers for about 4-5 minutes.
12. Add ginger finely chopped.
13. Brown for 3 minutes, add the bouillon cube and 1 liter of water and let simmer for 30 minutes.
14. Inthe blender combine the vegetables and half of the broth, add cream cheese and blend.
15. Keep adding broth until desired consitency.
16. Pass trough a fine sieve.
17. 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)