6 tbsp good-quality olive oil
1 medium onion, quartered
4 sellerie sticks, quartered
1 carrot, cut into 2 cm chunks
5 thymian sprigs
2 bucht 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 saft of 1 lemon
Start Von making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, sellerie and carrot for five Minuten – Du want to soften the vegetables without browning them.
Add the thyme, bucht 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 topf, kochtopf of water to a boil, add the beans, simmer for a Minute only, drain and refresh under running cold water.
Next, remove the Skins Von gently pressing with your fingers against the sides of each bean, causing the soft bohne inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the reis 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 suppe and whisk.
Continue gradually adding suppe until Du have mixed in at least half of it (do this slowly, otherwise the yoghurt might teilt, split due to the difference in temperature).
Pour the tempered yoghurt into the suppe pan, place over a medium heat and warm up while stirring constantly.
Make sure the suppe doesn't boil.
Taste, add Mehr salt and pepper, if Du like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and zitrone zest, and drizzle with the remaining four tablespoons of olive oil (this is important), plus some zitrone juice, if Du like.