Work Family Weekend Recipe......Italian Zuppa with honey butter and corn muffins!!!! for February 28....

        

THIS WILL ALL BE SUBJECT TO REVISION AND REVIEW (the above is a template for a recipe card).
Recipe: Italian White Bean, Chicken, Escarole and Pancetta Soup Smothered in Parmesan served with Corn Muffins and Honey Butter, review at work, needed more spice, bland, not that impressive. I felt this was "okay" but for a fun family meal it didn't work. A big promising title but unimpressive results.
Ingredients:
Chicken breast, chopped into 1 inch chunks or two 1/4 inch coarsely chopped pancetta
1 Tbsp EVOO
1 medium yellow onion chopped
4 cloves garlic
2 carrots diagonally sliced 1/8 inch
2 parsnips diagonally sliced 1/8 inche
1 pound large head escarole thinly sliced (switch to cabbage if escarole too expensive or actually where do you get this?)
4 cups chicken or vegetable stock
1 cup water
1 can 16 ounce cannelini beans
1 tsp dried rosemary
sea salt and freshly ground pepper
1 cup freshly grated parmesan cheese

Directions: 
Saute everything but the broth, beans and parmesan.
Add broth and beans and bring to boil or simmer for 20 minutes.
Blend 1/2 the soup and return, add 1/2 of the parmesan.
Sprinkle with the rest of the parmesan and serve with corn bread and honey butter.

CORN MUFFINS (6)
Mix together these dry Ingredients:
1/2 cup corn meal
1/2 cup flour
1/8 cup sugar
1/8 tsp salt
1/2 Tbsp. baking powder

Mix together these moist ingredients:
1/2 cup buttermilk
1 egg
2 1/2 Tbsp. melted butter

Spread some of the butter onto the muffin cups:
After mixing moist and dry ingredients, but not too much, fill the muffin cups 1/2 full.
Bake at 350 F for 15 to 17 minutes, and cool for 10 minutes.

HONEY BUTTER
1/2 stick butter and 2 Tbsp. butter mix together and refrigerate  15 minutes to use for later. 

ITALIAN CHICKEN, WHITE BEANS, ESCAROLE SOUP with CORN MUFFINS and HONEY BUTTER

2 servings of ITALIAN WHITE BEAN, CHICKEN, ESCAROLE,

And PANCETTA SOUP SMOTHERED in PARMESAN

Served with CORN MUFFINS and HONEY BUTTER

Ingredients:

Chicken breasts chopped into 1 inch chunks

Or two ½ inch coarsely chopped pancetta

1 Tbsp EVOO

1 medium yellow onion chopped

4 cloves garlic

2 carrots diagonally sliced 1/8 inch

2 parsnips diagonally sliced 1/8 inch

1 pound large head escarole thinly sliced

4 cups chicken or vegetable stock

1 cup water

1 can 16 ounce cannellini beans

1 tsp dried rosemary

sea salt and freshly ground pepper

1 cup freshly grated Parmesan cheese

 Directions: sauté garlic and onion, then meat 8 to 10 minutes, add carrots, parsnips, then escarole, add broth and water, bring to boil. Add white beans and rosemary, simmer about 20 minutes. Blend half the soup and  return, add ½ cup of parmesan. Serve topped with remaining parmesan cheese.

SERVE WITH:  corn bread muffins and honey butter (see below)

6 CORN MUFFINS:

Mix dry ingredients:

½ cup corn meal

½ cup flour

1/8 cup sugar

1/8 tsp salt

½ Tbsp baking powder

Mix liquid ingredients:

½ cup buttermilk

1 large egg, slightly beaten

2 ½ Tbsp melted butter

Combine liquid and dry but don’t overmix.

Spread 2 tsp on muffin pan

Bake 15 to 17 minutes at 350 F.

Cool for 10 minutes and serve with

HONEY BUTTER:

1/2 stick of butter

2 Tbsp honey

Blend and refrigerate for 15 minutes.