soup + scones

Soup is so perfect on wet rainy days, which we've been having so many of lately....  it's just so comforting.

This is Chicken, Leek & Corn soup served with Leek & Mustard Griddle scones.



25g butter
1 tablespoon olive oil
1½ leeks, bottom ¾ washed and sliced (reserve tops for scones, see below)
1 large onion, peeled and diced
2 cloves of garlic, peeled and crushed
A few sprigs of thyme
1 bay leaf
10 peppercorns
1 chicken breast
1½ litres of chicken homemade or reduced salt chicken stock
50g pearl barley soaked in cold water for 5hrs or overnight
200g corn kernels
Salt and freshly ground black pepper
Fresh Cream – optional to serve

1. Heat butter and oil in a large pot, add leek and onions, sweat for 10mins. 
2. Add garlic, thyme, bay leaf and peppercorns cook for another 5mins. 
3. Add chicken and pour over the stock. Bring to the boil and simmer gently for 20mins until chicken is cooked through. Remove chicken breasts and set aside to cool. Leave soup to simmer for 1½ hours.
4. Meanwhile simmer the pearl barley in salted water for 20-30 minutes until tender then drain.
5. Drain and rinse corn.  Pull chicken apart and leave in long shreds.
6. Add barley, corn and chicken back into soup and simmer for 20mins.
7. Serve with a dash of cream and warm leek and mustard scones (see recipe below).
I also like to fry up some finely sliced green leek tops from the leftover portion for a vibrant coloured garnish.

I always make these scones when I have the green tops of leeks leftover, whether it be an accompaniment or for lunch by themselves.

Cream enamel bowls featured from Father Rabbit click here to see. 

This recipe is from Cuisine magazine issue 141 July 2010 by Celia Harvey

1 leek – top ¼ reserved from soup, finely sliced
125g butter
1 ½ cups flour
1 tablespoon wholegrain mustard
salt and freshly ground black pepper
milk for mixing 
½ teaspoon cumin seeds - optional

1. Preheat oven 200°c bake or 180°c fan bake and line a tray with baking paper.
2. In a small frying pan, quickly fry the leek in 25g of the butter until and darkens and sizzles (the leeks are very flavoursome when cooked until quite dark). Set aside to cool.
3. Sift the flour into a bowl and rub in the remaining 100g of butter until the mix has a sandy texture. With fork, mix in the mustard and leeks.
4. Season with salt and pepper and add enough milk to form a soft dough. Do not overmix or they will be tough.
5. Shape into an oblong and cut in slices. I like to sprinkle them with cumin seeds at this stage.
6. Bake for 5-6 minutes they will be quite heavy and crumbly. Best served warm straight from the oven.