6 tbsp good-quality 올리브 oil
1 medium onion, quartered
4 셀러리 sticks, quartered
1 carrot, cut into 2 cm chunks
5 백리향, 백 리 향 sprigs
2 만, 베이 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 주스 of 1 lemon
Directions:
Start 의해 making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, 셀러리 and carrot for five 분 – 당신 want to soften the vegetables without browning them.
Add the thyme, 만, 베이 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 소스 냄비, 냄비 of water to a boil, add the beans, simmer for a 분 only, drain and refresh under running cold water.
Next, remove the 스킨스 의해 gently pressing with your fingers against the sides of each bean, causing the soft 콩 inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the 쌀 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 수프 and whisk.
Continue gradually adding 수프 until 당신 have mixed in at least half of it (do this slowly, otherwise the yoghurt might 스플릿, 분할 due to the difference in temperature).
Pour the tempered yoghurt into the 수프 pan, place over a medium heat and warm up while stirring constantly.
Make sure the 수프 doesn't boil.
Taste, add 더 많이 salt and pepper, if 당신 like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and 레몬 zest, and drizzle with the remaining four tablespoons of 올리브 oil (this is important), plus some 레몬 juice, if 당신 like.
