Warm 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.
1 kilo frozen broad beans
100 gram rice
4 stems celery
1 liter plant based yogurt
1 bouquet chervil (or dill)
1 table spoon nigella seeds
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