Irish Vegetarian Brunch Delight: Wholesome Scones with Creamy Asparagus Soup and Crispy Mushroom Bacon

Allergens

Gluten (in scones) - Dairy (in scones and soup)

Ingredients

• 1 1/2 cups all
• purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup buttermilk
• 1/4 cup heavy cream
• Freshly ground black pepper, to taste
• 1 pound fresh asparagus, trimmed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 4 cups sliced cremini or white button mushrooms
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. a. Prepare the scones by combining the all purpose and whole wheat flours, baking powder, salt, and black pepper in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the buttermilk and heavy cream, and stir just until combined. Turn out onto a lightly floured surface and knead gently into a round disk. Wrap and chill for at least 30 minutes. b. For the asparagus soup, heat the olive oil in a saucepan over medium heat. Add the onion and garlic, cooking until softened and fragrant. Add the chopped asparagus, vegetable broth, smoked paprika, and ground nutmeg. Bring to a boil, then reduce heat and simmer until the asparagus is tender. Puree the soup using an immersion blender or regular blender, then set aside. c. Preheat oven to 400°F (205°C). Remove the chilled scone dough from the refrigerator and cut into desired shapes. Place on a parchment lined baking sheet and bake for 15 20 minutes, or until golden brown. d. Meanwhile, prepare the mushroom bacon by tossing sliced mushrooms with smoked paprika and a drizzle of olive oil. Spread out on a lined baking sheet and roast in the oven for about 15 minutes, or until crispy. e. Serve warm scones alongside the creamy asparagus soup and crispy mushroom bacon. Optionally top with grated Parmesan cheese.

Chef’s Insight

This vegetarian Irish brunch brings together traditional flavors with modern culinary techniques for an unforgettable dining experience. The combination of warm, fluffy scones, creamy asparagus soup, and crispy mushroom bacon creates a satisfying meal that's perfect for any gathering or special occasion.

Notes

For best results, use fresh asparagus and high-quality mushrooms for this recipe.