CREAMY POTATO SOUP with SPECK and CHEESE SCONES
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed sea salt and cracked black pepper, plus extra
black pepper to serve
1kg sebago (starchy) potatoes, peeled and chopped 3 cups (750ml) water
2½ cups (625ml) milk
250g speck, rind removed and chopped
6 sprigs sage leaves
½ cup (60g) grated cheddar
½ cup (50g) grated mozzarella
2 cups (300g) self-raising (self-rising) flour,
plus extra for dusting
½ cup (125ml) single (pouring) cream
Preheat oven to 180°C (350°F). Heat the oil in a medium saucepan over high heat. Add the onion, garlic, salt and pepper and cook, stirring, for 4 minutes. Add the potato, water and 2 cups (500ml) of the milk. Bring to the boil, reduce heat to medium and cook for 25 minutes or until tender. Blend, using a hand-held blender, until smooth. Set aside and keep warm.
Place a large non-stick frying pan over high heat. Add the speck and cook, stirring, for 6 minutes or until crisp. Remove with a slotted spoon and set aside. Add the sage and cook for 30 seconds or until crisp.
Set aside ¼ cup of the speck and ¼ cup (30g) of the cheeses. Place the remaining speck, cheeses, flour, cream and milk in a large bowl and mix until just combined. Turn out onto a floured surface and bring together. Shape into a 25cm round, place on a lightly floured oven tray and top with reserved speck and cheeses. Bake for 25 minutes or until golden. Slice into wedges. Top soup with the sage, sprinkle with pepper and serve with the scones. SERVES 4.