| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | First, Taste | 4 | Servings | |
INGREDIENTS
| Fresh soup of your choice | ||
| 1 | 400 gram can borlotti beans | |
| drained and rinsed | ||
| 175 | g | Plain flour |
| 1/2 | t | Salt |
| 1 | t | Baking powder |
| 1/2 | t | Bicarbonate of soda |
| 115 | g | Cornmeal or fine semolina |
| 200 | Natural yoghurt | |
| 2 | Eggs, beaten | |
| 3 | T | Melted butter |
| 2 | T | Pesto sauce |
| 85 | g | Parmesan cheese, grated |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 409
Calories From Fat: 195
Total Fat: 22.2g
Cholesterol: 136.8mg
Sodium: 1576mg
Potassium: 153mg
Carbohydrates: 36.6g
Fiber: 1.3g
Sugar: <1g
Protein: 16.6g