Monday, April 20, 2009

Not-Your-Mama's Vegetable Soup with Rosemary & Garlic Scones


I was in such a hurry to make--and eat--this that I forgot to document it all the way through.  I didn't even get a shot of this plated (gasp!).  This soup alone deserves it's own post, but you'll have to make due with what little I have to offer in terms of photos today.


On rainy, cold, or gloomy days I daydream of soup.  Soup, itself, has so many qualities that I admire.  It's patient; the best soups take time--they can't be hurried.  It's forgiving; nothing is final with soup.  If it doesn't taste exactly right, you just need to add a little something here and there until it suits you.  It's versatile; you can make soup out of just about anything.  In my kitchen, a lot of really good soups start out with whatever I happen to have in the cabinet/refrigerator that day.  Most of all I love soup because of its "soul-warming" nature.  If you're sick, it's soup that makes you feel better.  If you're cold, it warms you right up.  This one was no exception.  Pair it with rosemary & garlic scones right out of the oven and then cuddle up stay in for the night.

Not-Your-Mama's Vegetable Soup

1 bunch kale, torn into small pieces
2-3 yukon gold potatoes, diced
1 large yellow crook-neck squash, sliced
1 can cannellini beans, drained
1 large carton "no chicken" broth
3 garlic cloves, finely chopped
1 14.5 oz. can Muir Glen fire-roasted diced tomatoes, with liquid
2 bay leaves
1/2 teaspoon paprika
1/2 crushed red pepper flakes
salt & black pepper to taste

Cover the diced potatoes and the kale with water and boil until potatoes are almost fork tender.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for about 30 minutes.


Rosemary & Garlic Scones (these are basically biscuits, y'all)

2 cups self-rising flour
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon baking powder
2 1/2 teaspoons chopped fresh rosemary
1/4 cup butter
2/3 cup milk
1 egg beaten, to glaze

Preheat the oven to 450 degrees.  Sift flour, salt, garlic powder, and baking powder into a bowl.  Stir in the rosemary, and then rub in the butter.  Add the milk and mix to form a soft dough.  You can knead this dough and then roll it out, but I just made them in a buttered muffin pan.  I don't love kneading bread, but if that's your thing, go right ahead.  It's totally unnecessary with these. Brush them with the beaten egg and bake for about 8-10 minutes or until they've risen and are golden brown.  



Natasha said...

Oh my! Savory scones paired with that soup! Perfect fare for these chilly, rainy first spring days!

Conley said...

Um, that sounds DE-LISH! Can't wait to make this one! Thanks!

LA Reed said...

We made rosemary garlic scones at the tearoom I worked at in college. These look just like those :) Yums!

When I'm home for May, I'm going to steal a few summery recipes from my old boss at the tea room. I'll finally make that basil cheese tarte!

You guys never disappoint. So many recipes to try!