Green soup with gruyere spinach scones

for 4 people

Food writer

Soup

1 Tbsp	Olive oil
1	Onion, sliced
4 cloves	Garlic, sliced
1	Leek, white part sliced (Main)
3 cups	Vegetable stock, light
1 head	Broccoli, separated into small florets (Main)
6 handfuls	Spinach leaves, washed (or one standard bag) (Main)
4 Tbsp	Creme fraiche

2 cups	Self raising flour
½ tsp	Salt
50 g	Butter, softened
1 splash	Milk, to mix
½ cup	Gruyere cheese, grated
1 cup	Spinach leaves
1 Tbsp	Milk, mixed with 1 egg yolk to make egg wash

Heat oil in large pot. Add onion, garlic and leek and stir for 10 minutes until soft.
Add stock and simmer for 20 minutes. Add broccoli and simmer for another 10 minutes before adding spinach to wilt. Turn off heat.
Puree ladles of the vegetables, adding enough of the stock to make a smooth soup.
Season and serve with the warm scones and a dollop of creme fraiche.

Preheat oven 220C. In a bowl, mix butter into the flour and salt with your fingers until it resembles breadcrumbs.
Slowly add milk until mix holds together. Tip on to a floured surface and gently knead for a short while.
Roll dough out to approximately 5mm thick. Lay spinach and gruyere on top then carefully roll dough to form a log.
Cut scones into rounds and place on a greased oven tray. Brush with egg wash and bake for 10-15 minutes, or until firm and golden brown.