Farm 2 Fork Goes Online - Leafy Tomato Soup + Three-cornered Leek Biscuits

You will need:

120g plain flour

360g sour cream or crème fraiche

2 tsp baking powder

½ tsp bicarbonate of soda

50ml olive oil

bunch of three-cornered leek

1 onion

2 garlic cloves

200g crushed tomatoes

handful of farm greens

wild garlic

salt and pepper

sugar

1. Wash and pat dry three-cornered leeks, greens and wild garlic.

2. We’ll start with the soup. Chop the onion and sauté in 1½ tablespoons of olive oil. Mince the garlic and add to the onions once they are translucent.

3. Cook for another 2 minutes, then add the crushed tomatoes, a teaspoon of sugar, 500ml vegetable stock or water, and salt to taste.

4. Bring to a simmer, then turn the heat to low, cover, and simmer for 20 minutes.

5. Roughly chop the greens and wild garlic and put to the side.

6. Preheat your oven to 200C and line a baking tray with greaseproof or baking paper.

7. Finely chop the three-cornered leeks and put to the side.

8. Whisk flour, baking powder, 1 tsp salt, 1 tsp sugar, and bicarbonate of soda in a large bowl.

9. Drizzle in 20ml oil and mix gently so it is distributed evenly.

10. Make a well in the centre of the bowl and add chopped three-cornered leeks. Gradually add the sour cream/crème fraiche to the mixture, stirring until it forms a rough dough.

11. Spoon blobs (about 4 tablespoons worth) of the mixture onto the tray, so they are just touching. Brush with the remaining oil, or with butter if you have it. Put in the oven to bake for 12-15 minutes. Until the top and bottom of the biscuits are brown.

12. If you want to, blend the soup until smooth. You can also leave it chunky if you like! Add chopped greens and wild garlic to the soup and mix in. Simmer for another 5 minutes. Add salt and pepper to taste.