6 tbsp good-quality оливковый, оливковое oil
1 medium onion, quartered
4 сельдерей sticks, quartered
1 carrot, cut into 2 cm chunks
5 тимьян sprigs
2 бухта, залив leaves
30 g flat-leaf parsley
500 g (podded weight) broad beans
50 g long-grain rice
salt and white pepper
400 g Greek yoghurt
2 garlic cloves, crushed
1 large free-range egg
3 tbsp each chopped dill and chervil
grated zest and сок of 1 lemon
Directions:
Start by making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, сельдерей and carrot for five минуты – Ты want to soften the vegetables without browning them.
Add the thyme, бухта, залив and parsley, cover with 1.2 litres of water and bring to a boil.
Lower the heat, cover and simmer gently for 30 minutes.
Meanwhile, prepare the beans.
Bring a кастрюля of water to a boil, add the beans, simmer for a минута only, drain and refresh under running cold water.
Next, remove the Молокососы by gently pressing with your fingers against the sides of each bean, causing the soft фасоль, бин inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the рис, райс and bring to a boil.
Simmer, covered, for 20 minutes, then add half the skinned broad beans, season and blitz with a stick blender until smooth.
In a large, heatproof bowl, whisk together the yoghurt, garlic and egg.
Add a ladleful of hot суп and whisk.
Continue gradually adding суп until Ты have mixed in at least half of it (do this slowly, otherwise the yoghurt might трещина, сплит due to the difference in temperature).
Pour the tempered yoghurt into the суп pan, place over a medium heat and warm up while stirring constantly.
Make sure the суп doesn't boil.
Taste, add еще salt and pepper, if Ты like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and лимон zest, and drizzle with the remaining four tablespoons of оливковый, оливковое oil (this is important), plus some лимон juice, if Ты like.
