6 tbsp good-quality زیتون oil
1 medium onion, quartered
4 اجوائن, اجمود sticks, quartered
1 carrot, cut into 2 cm chunks
5 thyme کے, صعتر sprigs
2 خلیج, کھاڑی 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 رس, جوس of 1 lemon
Directions:
Start سے طرف کی making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, اجوائن, اجمود and carrot for five منٹ – آپ want to soften the vegetables without browning them.
Add the thyme, خلیج, کھاڑی 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 ساس پین, سوس of water to a boil, add the beans, simmer for a منٹ only, drain and refresh under running cold water.
Next, remove the skins سے طرف کی gently pressing with your fingers against the sides of each bean, causing the soft سیم, پھلی inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the چاول 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 سوپ and whisk.
Continue gradually adding سوپ until آپ have mixed in at least half of it (do this slowly, otherwise the yoghurt might تقسیم, الگ کریں due to the difference in temperature).
Pour the tempered yoghurt into the سوپ pan, place over a medium heat and warm up while stirring constantly.
Make sure the سوپ doesn't boil.
Taste, add مزید salt and pepper, if آپ like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and نیبو, لیموں zest, and drizzle with the remaining four tablespoons of زیتون oil (this is important), plus some نیبو, لیموں juice, if آپ like.
