6 tbsp good-quality zaitun oil
1 medium onion, quartered
4 saderi sticks, quartered
1 carrot, cut into 2 cm chunks
5 thyme sprigs
2 bay 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 jus of 1 lemon
Directions:
Start sejak making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, saderi and carrot for five minit – anda want to soften the vegetables without browning them.
Add the thyme, bay 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 periuk of water to a boil, add the beans, simmer for a minit only, drain and refresh under running cold water.
Next, remove the Skins sejak gently pressing with your fingers against the sides of each bean, causing the soft kacang inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the beras 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 sup and whisk.
Continue gradually adding sup until anda have mixed in at least half of it (do this slowly, otherwise the yoghurt might perpecahan, berpecah due to the difference in temperature).
Pour the tempered yoghurt into the sup pan, place over a medium heat and warm up while stirring constantly.
Make sure the sup doesn't boil.
Taste, add lebih salt and pepper, if anda like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and lemon zest, and drizzle with the remaining four tablespoons of zaitun oil (this is important), plus some lemon juice, if anda like.
