Salad onion soup with parmesan scones

This soup is a delicate colour but full of flavour. Serve in small bowls or little cups so it’s not too rich before the main.

  • Preparation time: 25 minutes
  • Cooking time: 30 minutes
  • Total time: 55 minutes 55 minutes

Serves: 8


1 small celeriac, about 450g

4 bunches salad onions

25g salted butter

2 tsp cumin seeds, crushed

2 tbsp fresh thyme leaves, chopped

1 litre vegetable stock

200ml tub Waitrose Crème Fraîche


For the parmesan scones:

125g self-raising flour

½ tsp baking powder

25g salted butter, plus extra to grease

50g freshly grated Parmigiano Reggiano

75ml milk, plus extra to glaze


  1. Cut away the skin from the celeriac and slice the flesh into small chunks. Trim and thinly slice the salad onions, keeping the green tips separate.
  2. Melt the butter in a large saucepan and add the white parts of the salad onions and the cumin. Fry gently for 5  minutes, then add the thyme, stock and celeriac. Bring  just to the boil and cover with a lid. Reduce the heat and  cook very gently for 10–15 minutes until the celeriac is  tender.
  3. While cooking, make the scones. Preheat the oven to  220°C, gas mark 7. Grease a baking sheet. Put the flour  and baking powder in a food processor. Add the butter, cut into small pieces, and blend. Add all but 2 tbsp of the cheese and the milk and blend to a soft dough. Turn out onto a lightly floured surface and roll out to a 14cm square. Trim off the edges and cut the pastry square into 4 even strips. Then cut across 4 times to make 16 squares. Transfer to the baking sheet, brush with milk and sprinkle with the reserved cheese. Bake for about 10 minutes or until risen and golden.
  4. Reserve 2 tbsp of the chopped green ends of the salad onions and add the remainder to the pan. Cook for 2–3 minutes until softened. Tip the mixture into a food processor or blender and blend until smooth. (Or leave in the saucepan and use a hand-held blender). Return to the pan and stir in 50ml of the crème fraîche. Heat through gently and season to taste.
  5. Spoon into small bowls and add a spoonful of crème fraîche to each bowl. Scatter with the reserved onions and serve with Parmesan scones.