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