Title: Soup Cobbler with Pesto Muffins
Categories: First, Taste
Yield: 4 servings

Fresh soup of your choice
1 400 gram can borlotti beans;
-drained and rinsed

-------------------------------PESTO COBBLERS-------------------------------
175 g Plain flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Bicarbonate of soda
115 g Cornmeal or fine semolina
200 ml Natural yoghurt
2 lg Eggs; beaten
3 tb Melted butter
2 tb Pesto sauce
85 g Parmesan cheese; grated

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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