Soup cobbler with pesto muffins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh soup of your choice | ||
| 1 | 400 gram can borlotti beans; drained and rinsed | |
| 175 | grams | Plain flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Bicarbonate of soda |
| 115 | grams | Cornmeal or fine semolina |
| 200 | millilitres | Natural yoghurt |
| 2 | larges | Eggs; beaten |
| 3 | tablespoons | Melted butter |
| 2 | tablespoons | Pesto sauce |
| 85 | grams | Parmesan cheese; grated |
Directions
PESTO COBBLERS
Preheat the oven to 200C/400F/gas 6. Combine the beans with the soup and heat gently. Put the warm soup into 4 ovenproof serving bowls.
In a large bowl stir together the flour, salt, baking powder and bicarbonate of soda. Stir in the cornmeal or semolina and set aside. In a smaller bowl, beat together the yoghurt, milk, eggs and melted butter.
Lightly combine the yoghurt mixture with the dry ingredients, then fold in the pesto. Take care not to over-mix - the pesto should still be in streaks.
Spoon a dessertspoon of the cobbler mixture on to each bowl of soup and sprinkle each with parmesan. Place in the oven for 10-15 minutes or until the dumplings have risen and are golden brown.
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