Broad Bean, Yoghurt And Mint Soup
This creamy broad bean soup is a flavorful dish that celebrates the essence of summer. Tender broad beans, silky Greek-style yogurt, and aromatic fresh mint come together to create a perfect harmony of flavors. The addition of butter, onion, and celery provides a rich and savory base, while the touch of paprika or cayenne pepper adds a hint of spice. This soup is a comforting and satisfying choice for a light lunch or a cozy dinner.
— Constant Cookbook
Ingredients
- 450g/1lb shelled broad beans
- 30g/1oz butter
- 1 onion
- 1 stick celery
- 2 tbsp pudding rice
- 1 generous sprig fresh summer savory
- 1 litre/1¾ pints hot chicken stock or vegetable stock
- salt and freshly ground black pepper
- 115ml/4fl oz Greek-style yoghurt
- handful fresh mint
- 4 small sprigs fresh mint
- paprika or cayenne pepper
Instructions
- Take about one-eighth of the blanched broad beans, chop roughly and set aside.
- Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender.
- Add the rice and summer savory or thyme and cook for another minute, uncovered.
- Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly.
- Pour the soup into a food processor in batches and blend until smooth.
- Shortly before serving, reheat the soup thoroughly, then take off the heat.
- Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning.
- To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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