Tuscan Bean Soup with Thyme And Corn Scones

Tuscan Bean Soup with Thyme And Corn Scones Ingredients

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

Instructions for Tuscan Bean Soup with Thyme And Corn Scones

1. 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. 2. Add the cannelloni beans and chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes. 3. Meanwhile make the scones. Preheat the oven to 230?c / 450?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). 4. 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. 5. 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. 6. 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.

Main Ingredient: ChickenCuisine: Uncategorized

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