Pea and mint soup with savoury scones

Ingredients

• 2 tbsp oil
• 1 onion, chopped
• 3 sticks celery, chopped
• 2 cloves garlic, chopped
• 1.8 litres vegetable stock
• 1.5 kg peas
• 150 ml crème fraiche
• 100 g mint, chopped
• 75 g unsalted butter
• 300 g self-raising flour
• 2 sprigs rosemary, chopped
• 2 sprigs thyme, chopped
• 100 g parmesan, grated
• 1 egg
• 100 ml milk

Method

1. Warm the oil in a large saucepan. Cook the onion and celery gently until tender, then stir in the garlic for one minute.
2. Pour in the vegetable stock and simmer for 30–40 minutes. Add the peas and cook for a further 10 minutes.
3. Blend the soup with the crème fraîche and mint until smooth, then pass it through a sieve before serving.
4. For the scones, heat the oven to 180°C (gas 4). Rub the butter into the flour, then mix in the rosemary, thyme, Parmesan, egg and milk to make a dough.
5. Roll out the dough, stamp out rounds and arrange them on a baking sheet. Bake for 10–12 minutes and leave to cool slightly before serving with the soup.