Tuscan Bean Soup With Thyme And Corn Scones

Everyone is born a slave of sin. Jesus Christ said, “Most assuredly, I say to you, whoever commits sin is a slave of sin” (John 8:34). We cannot free ourselves from this oppressive master, for no one can live without sinning against God. But the sinless Jesus – not for His own sake, but for others – came from Heaven to deliver His people. Jesus allowed godless men to nail Him to a Roman cross, and three days later rose from the dead so that “we should no longer be slaves of sin” (Romans 6:6). And all those who trust in His work (and not their own) as the way to freedom will find emancipation from sin. “Therefore,” declared Jesus, “if the Son makes you free, you shall be free indeed” (John 8:36).

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy, Eggs	Tuscan	Starter	4	Servings

INGREDIENTS

2	T	Olive Oil
1		Onion, peeled and roughly
		chopped
3		Cloves Garlic, peeled and
		roughly
		chopped
4		Rashers Bacon
4		Sprigs Thyme
1		Bay Leaf
2		400 g cans or 400g dried
		soaked and cooked
		Cannelloni Beans
1		Fresh Chicken Stock
1		Lemon, juice
		Salt & Freshly Ground Black
		Pepper
175	g	Self Raising Flour
100	g	Cornmeal / Polenta
1	T	Baking Powder
1	pn	Salt
50	g	Butter
125		Buttermilk, add extra if
		needed
13		Eggs, beaten
2	T	Freshly Chopped Thyme
1		Egg Yolk, beaten
25	g	Parmesan Cheese
		Black Peppercorns
		Parmesan Shavings
1		Sprigs Thyme

INSTRUCTIONS

Heat the oil in a thick based saucepan. Add the bacon and fry for four
minutes or until crispy, then add the onion, garlic, thyme and bay
leaf. Saut for at least 20 minutes or until the liquid has evaporated
and the onion has caramelised. Add the cannelloni beans and chicken
stock and bring to the boil. Reduce the heat and simmer for 15
minutes. Meanwhile make the scones. Preheat the oven to 230Â°c /
450Â°f / Gas Mark 7. Place the flour, cornmeal, baking powder and  salt
in the large bowl of an electric mixer. Add the butter and beat  until
it resembles coarse bread crumbs (or use your fingertips and  rub in
the butter until it resembles coarse breadcrumbs). Whisk the  butter
milk, eggs and thyme in a bowl to blend. Season well, then add  to the
flour mixture to form a smooth dough. Transfer to well floured  work
surface and roll out to 12mm / 1/2 inch thick. Using a 2 1/2 cm  / 1
inch biscuit cutter cut out the scones. Transfer to greased  baking
sheets and brush with the egg yolk. Sprinkle the parmesan  cheese over
the top and cook for about 10 to 12 minutes or until  golden brown.
Discard the thyme and bay leaf from the soup, using a  liquidiser or
hand blender, puree the soup, in batches, until smooth,  return to the
saucepan and heat through. Stir in the lemon juice and  season with
salt and freshly ground black pepper. Garnish the soup  with cracked
black peppercorns, shavings of parmesan and sprigs of  thyme. Serve
with the hot thyme and corn scones.  Converted by MC_Buster.  NOTES :
Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 694 Calories From Fat: 356 Total Fat: 40g Cholesterol: 689.5mg Sodium: 1692.3mg Potassium: 1241.7mg Carbohydrates: 43.9g Fiber: 13.3g Sugar: 7g Protein: 42.8g