6 tbsp good-quality olijf-, olijf oil
1 medium onion, quartered
4 selderij sticks, quartered
1 carrot, cut into 2 cm chunks
5 tijm sprigs
2 baai, bay 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 sap of 1 lemon
Directions:
Start door making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, selderij and carrot for five minuten – u want to soften the vegetables without browning them.
Add the thyme, baai, bay 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 pan of water to a boil, add the beans, simmer for a minuut only, drain and refresh under running cold water.
Next, remove the skins door gently pressing with your fingers against the sides of each bean, causing the soft boon inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the rijst 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 soep and whisk.
Continue gradually adding soep until u have mixed in at least half of it (do this slowly, otherwise the yoghurt might spleet, split due to the difference in temperature).
Pour the tempered yoghurt into the soep pan, place over a medium heat and warm up while stirring constantly.
Make sure the soep doesn't boil.
Taste, add meer salt and pepper, if u like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and citroen zest, and drizzle with the remaining four tablespoons of olijf-, olijf oil (this is important), plus some citroen juice, if u like.
