Yellow Pepper Soup With Little Parmesan Scones

Name: Yellow Pepper Soup With Little Parmesan Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 2 3/8 tablespoons sugar; 1 teaspoon baking powder; 4 1/4 tablespoons salted butter cold; 60 Parmesan cheese gramsgrated; 2 tablespoons milk; 1 tablespoon vegetable oil; 1 onion; 2 yellow bell peppers; fresh ginger; 1 cube chicken bouillon; 2 teaspoons cream cheese

Servings: persons

1 3/4 cups flour
2 3/8 tablespoons sugar
1 teaspoon baking powder
4 1/4 tablespoons salted butter cold
60 Parmesan cheese gramsgrated
2 tablespoons milk
1 tablespoon vegetable oil
1 onion
2 yellow bell peppers
fresh ginger
1 cube chicken bouillon
2 teaspoons cream cheese

1
Preheat the oven to 180 degrees Celsius.
2
In a bowl combine the flour, sugar, and baking powder yeast.
3
Add the butter in small pieces and work with your fingertips until crumbly.
4
Add the Parmesan and mix.
5
Gradually, add the milk stirring until smooth.
6
On a floured surface, roll out the dough to 2 cm thick.
7
Cut round pieces of dough with a cookie cutter.
8
Place them on a Silpat or parchment paper.
9
Brush the scones with a little bit of milk, sprinkle with grated parmesan.
10
Bake for about 15 minutes.
11
In a skillet, heat the oil and saute the chopped onion and peppers for about 4-5 minutes.
12
Add ginger finely chopped.
13
Brown for 3 minutes, add the bouillon cube and 1 liter of water and let simmer for 30 minutes.
14
Inthe blender combine the vegetables and half of the broth, add cream cheese and blend.
15
Keep adding broth until desired consitency.
16
Pass trough a fine sieve.
17
Serve with little scones.

6476

kcal

Calories

513

Fat

Carbs

389

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups flour, 2 3/8 tablespoons sugar, 1 teaspoon baking powder, 4 1/4 tablespoons salted butter cold, and more.

Yes, Yellow Pepper Soup With Little Parmesan Scones falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!