Hot yoghurt and broad bean soup

soup · ⏱ 70 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: egg, milk

v5 · rb0e705f985 20260727Z1751 50 g rice 500 g broad bean salt to taste white pepper to taste 🍳 ⏱ 5 min heat olive oil in a large pot and sauté onion, celery, and carrot until softened 🍳 ⏱ 30 min add thyme, bay leaves, and parsley and cover with water; bring to the boil then simmer gently 🍳 ⏱ 1 min boil broad beans, then drain and refresh under cold water skin the broad beans by pressing to pop out the beans; discard skins pass the stock through a sieve into a saucepan and discard vegetables and flavourings 🍳 ⏱ 20 min add rice to the sieved stock and simmer covered add half the skinned broad beans and some salt and white pepper, then blitz until completely smooth 🌀 whisk together yoghurt, garlic, and egg in a heatproof bowl 🌀 temper the yoghurt by gradually whisking in a ladleful of the hot soup until mixed in at least half; add slowly to avoid splitting 🍳 pour the tempered yoghurt into the soup, then warm on medium heat while stirring constantly; do not let it boil taste and add more salt and white pepper if you like ladle the soup into four shallow bowls and drop in the remaining broad beans 🔪 garnish generously with dill, chervil, and lemon zest and drizzle with remaining olive oil; add lemon juice if you like Hot Yogurt Soup 🥣 10 tbsp olive oil 1 piece onion 4 pieces celery 1 piece carrot 1 piece thyme 2 pieces bay leaf 30 g parsley 400 g greek yoghurt 2 pieces garlic 1 piece egg 3 tbsp dill 3 tbsp chervil lemon to taste olive oil, onion, celery, carrot thyme, bay leaf, parsley half remaining rice salt white pepper greek yoghurt, garlic, egg salt white pepper dill, chervil, lemon
http://flowcooking.food/en-us/recipe/197/hot-yoghurt-and-broad-bean-soup/