Ingredients
• 1 tablespoon olive oil
• 1 leek, white part only, sliced
• 1 head broccoli, coarsely chopped
• 2 zucchini, trimmed, chopped
• 1 pontiac potato, peeled, finely chopped
• 4 cups (1 litre) vegetable or chicken stock
• 75g mild blue cheese, crumbled
• 1/3 cup (80ml) thin cream
Sage scones
• 1 1/2 cups (225g) self-raising flour
• 20g butter
• 1 tablespoon finely chopped chives
• 2 teaspoons finely chopped sage
• 3/4 cup (185ml) milk
Method
1. To make the sage scones, preheat oven to 230°C. Line an oven tray with baking paper. Place the flour and butter in a medium bowl and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the chives and sage and season with salt and pepper. Make a well in the centre. Add the milk and use a round-bladed knife to stir until a soft but sticky dough forms. Turn onto a lightly floured surface and pat dough out to a 2cm-thick disc. Use a 6cm-diameter pastry cutter dipped in flour to cut out scones. Place on the lined tray. Bake in preheated oven for 10 minutes or until golden brown and cooked through. Remove from oven.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until soft. Add the broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until vegetables are just tender. Remove from heat and set aside for 10 minutes to cool slightly.
3. Transfer broccoli mixture to the jug of a blender. Add the cheese and blend until smooth. Return to a clean saucepan and place over a low heat. Add the cream and stir to combine. Taste and season with salt and pepper.
4. Ladle the soup evenly among serving bowls. Serve immediately with scones.
