Ingredients

• 450g/1lb shelled broad beans
• thawed if frozen
• blanched and skins removed
• 30g/1oz butter
• 1 onion
• chopped
• 1 stick celery
• thinly sliced
• 2 tbsp pudding rice
• 1 generous sprig fresh summer savory or thyme
• 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 leaves
• chopped
• 4 small sprigs fresh mint
• paprika or cayenne pepper
• for dusting

Directions

• 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.