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Easy recipe Cauliflower Soup With Blue-cheese Scones Recipe

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Easy recipe Cauliflower Soup With Blue-cheese Scones Recipe - about one hundred and fiftyg (about one cup) self-raising flour about one teaspoon salt (Recipes by ingridients <a href="/search/salt">salt</a>) twentyg butter, chilled, finely chopped one hundred and sixtyml (two/about three cup) milk sixtyg blue cheese (King Island Dairy Endeavour brand), finely chopped Plain flour, to dust Milk, extra, to brushStep about one Melt butter in a large saucepan over medium-high heat until foaming. Add onion and cook, stirring, for five minutes or until onion softens. Add cauliflower (Recipes by ingridients <a href="/search/cauliflower">cauliflower</a>) and stock, and bring to the boil. Cauliflower Soup With Blue-cheese Scones Recipe. Cook, uncovered, stirring occasionally, for fifteen-twenty minutes or until cauliflower (Recipes by ingridients <a href="/search/cauliflower">cauliflower</a>) is tender. Remove from heat and set aside for about ten minutes to cool slightly. Step two Place half the cauliflower (Recipes by ingridients <a href="/search/cauliflower">cauliflower</a>) mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Cauliflower Soup With Blue-cheese Scones Recipe. Repeat with the remaining cauliflower (Recipes by ingridients <a href="/search/cauliflower">cauliflower</a>) mixture. Cauliflower Soup With Blue-cheese Scones Recipe. Step about three Meanwhile, to make the scones, preheat oven to about one hundred and eightyC. Line a square twenty-threecm (base measurement) cake pan with non-stick baking paper. Sift the flour and salt (Recipes by ingridients <a href="/search/salt">salt</a>) into a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Cauliflower Soup With Blue-cheese Scones Recipe. Add milk and cheese. Use a round-bladed knife in a cutting motion to mix until combined and the mixture begins to hold together. Cauliflower Soup With Blue-cheese Scones Recipe. (Do not overmix. The dough should be soft but not sticky.) Turn onto a lightly floured surface and gently knead until smooth. Step about four Roll out the dough until about twocm thick. Use a about three.fivecm diameter round pastry cutter to cut out twelve scones. Cauliflower Soup With Blue-cheese Scones Recipe. Place scones, side by side, in the prepared pan. Cauliflower Soup With Blue-cheese Scones Recipe. Brush the tops with extra milk. Bake in preheated oven for fifteen minutes or until golden brown and scones sound hollow when tapped on the top. Remove from oven. Remove from tray or pan and wrap in a clean tea towel to keep warm. Step five Add cream (Recipes by ingridients <a href="/search/cream">cream</a>) to the soup and stir over low heat until hot. Taste and season with salt (Recipes by ingridients <a href="/search/salt">salt</a>) and pepper. Cauliflower Soup With Blue-cheese Scones Recipe. Step six Pour soup into a tureen. Add extra cream (Recipes by ingridients <a href="/search/cream">cream</a>) and season with. black pepper (Recipes by ingridients <a href="/search/black-pepper">black pepper</a>)  Serve at the table with scones..

about one hundred and fiftyg (about one cup) self-raising flour about one teaspoon salt (Recipes by ingridients salt) twentyg butter, chilled, finely chopped one hundred and sixtyml (two/about three cup) milk sixtyg blue cheese (King Island Dairy Endeavour brand), finely chopped Plain flour, to dust Milk, extra, to brushStep about one Melt butter in a large saucepan over medium-high heat until foaming. Add onion and cook, stirring, for five minutes or until onion softens. Add cauliflower (Recipes by ingridients cauliflower) and stock, and bring to the boil. Cauliflower Soup With Blue-cheese Scones Recipe. Cook, uncovered, stirring occasionally, for fifteen-twenty minutes or until cauliflower (Recipes by ingridients cauliflower) is tender. Remove from heat and set aside for about ten minutes to cool slightly. Step two Place half the cauliflower (Recipes by ingridients cauliflower) mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Cauliflower Soup With Blue-cheese Scones Recipe. Repeat with the remaining cauliflower (Recipes by ingridients cauliflower) mixture. Cauliflower Soup With Blue-cheese Scones Recipe. Step about three Meanwhile, to make the scones, preheat oven to about one hundred and eightyC. Line a square twenty-threecm (base measurement) cake pan with non-stick baking paper. Sift the flour and salt (Recipes by ingridients salt) into a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Cauliflower Soup With Blue-cheese Scones Recipe. Add milk and cheese. Use a round-bladed knife in a cutting motion to mix until combined and the mixture begins to hold together. Cauliflower Soup With Blue-cheese Scones Recipe. (Do not overmix. The dough should be soft but not sticky.) Turn onto a lightly floured surface and gently knead until smooth. Step about four Roll out the dough until about twocm thick. Use a about three.fivecm diameter round pastry cutter to cut out twelve scones. Cauliflower Soup With Blue-cheese Scones Recipe. Place scones, side by side, in the prepared pan. Cauliflower Soup With Blue-cheese Scones Recipe. Brush the tops with extra milk. Bake in preheated oven for fifteen minutes or until golden brown and scones sound hollow when tapped on the top. Remove from oven. Remove from tray or pan and wrap in a clean tea towel to keep warm. Step five Add cream (Recipes by ingridients cream) to the soup and stir over low heat until hot. Taste and season with salt (Recipes by ingridients salt) and pepper. Cauliflower Soup With Blue-cheese Scones Recipe. Step six Pour soup into a tureen. Add extra cream (Recipes by ingridients cream) and season with. black pepper (Recipes by ingridients black pepper) Serve at the table with scones..

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