Warm yogurt broad bean soup with lemon
Course: SoupCuisine: Arabic
Servings
10
Preparation
10
minutesCooking time
40
minutesTotal time
50
minutesWarm yogurt. That takes some getting used to the idea. And then broad beans. Not everyone’s favorite either. If I put it on the menu in the restaurant, few people would choose it, I suspect. In the four course menu it was a big hit. Everyone got it, and the reactions were very positive. Very nice for this soup. It is also really very tasty. So good that many guests asked for an extra serving.
Ingredients
1 kilo frozen broad beans
100 gram rice
2 Onions
4 stems celery
1 carrot
bay leaves
takjes Thyme
1 liter plant based yogurt
2 lemons
1 bouquet chervil (or dill)
1 table spoon nigella seeds
Cooking time
- First make a broth. Fry the onions in a little sunflower oil together with the sliced celery and the carrot. Then add 2 liters of water, the bay leaves and the thyme. Let it simmer. 30 minutes approx. If you have the time, you can also leave it overnight to let the stock steep even further.
- Pour the stock through a sieve and bring to a boil. Add the rice and let it cook, then add the broad beans and let it cook for 10 minutes. Puree the soup with the immersion blender. Add some water if you think the soup is too thick.
- Scrape the zest from the lemons and then juice them. Add the zest of 1 lemon to the soup and set the rest aside for garnish. Pour half of the juice into the soup, stir and taste to see if it is now flavoured. If not, you can always add the rest as well.
- Scoop the soup into bowls. Place a little zest in the middle, you can place the finely chopped chervil around it and finish it with some nigella seeds.
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