6 tbsp good-quality जैतून oil
1 medium onion, quartered
4 अजवायन, अजवाइन sticks, quartered
1 carrot, cut into 2 cm chunks
5 अजवायन के फूल sprigs
2 खाड़ी, बे 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 रस of 1 lemon
Directions:
Start द्वारा making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, अजवायन, अजवाइन and carrot for five मिनटों – आप want to soften the vegetables without browning them.
Add the thyme, खाड़ी, बे 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 सॉस पैन of water to a boil, add the beans, simmer for a मिनट only, drain and refresh under running cold water.
Next, remove the स्किन्स द्वारा gently pressing with your fingers against the sides of each bean, causing the soft सेम, बीन inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the चावल 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 सूप and whisk.
Continue gradually adding सूप until आप have mixed in at least half of it (do this slowly, otherwise the yoghurt might विभाजित करें, विभक्त करें due to the difference in temperature).
Pour the tempered yoghurt into the सूप pan, place over a medium heat and warm up while stirring constantly.
Make sure the सूप doesn't boil.
Taste, add और salt and pepper, if आप like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and नींबू zest, and drizzle with the remaining four tablespoons of जैतून oil (this is important), plus some नींबू juice, if आप like.
