Name: Hot yoghurt and broad bean soup
Yield: Serves 4
Ingredients: 2 bay leaves; 2 garlic cloves, crushed; 30 g flat-leaf parsley; 50 g long-grain rice; 500 g shelled broad beans (fresh or frozen); 400 g Greek yoghurt; 3 tbsp roughly chopped chervil; grated zest and juice of 1 lemon (optional); 1 large carrot, peeled and cut into 2cm chunks; salt and white pepper; 3 tbsp roughly chopped dill; 6 tbsp good-quality olive oil; 1 large free-range egg; 1 medium onion, quartered; 4 celery sticks, quartered; 5 thyme sprigs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

I came up with this soup when asked to contribute a seasonal recipe to the Royal Horticultural Society’s flower show at Hampton Court Palace. It involves a bit of work but the result is, quite fittingly, majestic.

Ingredients

6 tbsp good-quality olive oil
1 medium onion, quartered
4 celery sticks, quartered

Vegetarian
Soup
Gluten-free

Method

Start by making a vegetable stock. Pour 2 tablespoons of the olive oil into a large pot. Heat up the oil and add the onion, celery and carrot. Sauté on a medium heat for about 5 minutes; you want to soften up the vegetables without browning them. Next, add the thyme, bay leaves and parsley and cover

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Ingredients

Method

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