Saturday, January 14, 2012

In Which Sisters Enjoy Soup and Scones

I went over to my sister's house today; we made two soups and a batch of scones. The recipes are here for further future enjoyment:

Talk Sweet to Those Pears, Potato Soup
1 tbsp butter
1 onion, diced
1/2 C. carrot, chopped
1/2 C. celery, chopped
3 medium sweet potatoes, diced
2 BC Bartlett pears, chopped
1/2 tsp thyme
1 tsp paprika
5 C. veggie broth
1 can coconut milk
2 tsp honey
2 tsp lime juice
2 tsp red chili flakes
1 tsp pepper
cilantro, chopped

To make
Fry onion in butter. Cook sweet potatoes in water. Drain water. Mix sweet potatoes with broth, coconut milk, honey, and spices. Let simmer until potatoes are soft enough to blend into soup. Blend until texture desired is reached. Add remaining ingredients and cook until carrots are slightly softened (not that much longer).

Scold Those Scones
2 C. whole wheat flour
1 C. pastry flour
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp salt
3/4 C. butter, cubed
2 C. shredded cheese (finely shredded)
1/2 C. crushed or slivered almonds
1/2 C. chives, finely chopped
1 C. almond milk (or other milk of your choosing), added slowly to dry mix (add more if needed)

To make
Mix dry ingredients. Add butter until coarse (slightly pebbly), then cut into mix. Pour flour mix in large bowl and stir in cheese, almonds, chives. Slowly stir in milk. Gather dough into balls. Flatten on greased pan and cut in half or wedges. Cook at 375 degrees Fahrenheit for 15 minutes.

Yes, life is this delicious.

No comments:

Post a Comment