6 tbsp good-quality 橄榄 oil
1 medium onion, quartered
4 芹菜 sticks, quartered
1 carrot, cut into 2 cm chunks
5 百里香 sprigs
2 湾 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 果汁 of 1 lemon
Directions:
Start 由 making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, 芹菜 and carrot for five 分钟 – 你 want to soften the vegetables without browning them.
Add the thyme, 湾 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 平底锅 of water to a boil, add the beans, simmer for a 分钟 only, drain and refresh under running cold water.
Next, remove the 《皮囊》 由 gently pressing with your fingers against the sides of each bean, causing the soft 豆 inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the 白饭, 大米 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 汤 and whisk.
Continue gradually adding 汤 until 你 have mixed in at least half of it (do this slowly, otherwise the yoghurt might 分裂, 拆分 due to the difference in temperature).
Pour the tempered yoghurt into the 汤 pan, place over a medium heat and warm up while stirring constantly.
Make sure the 汤 doesn't boil.
Taste, add 更多 salt and pepper, if 你 like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and 柠檬 zest, and drizzle with the remaining four tablespoons of 橄榄 oil (this is important), plus some 柠檬 juice, if 你 like.
