- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 stick of celery, thinly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp risotto or pudding rice
- 1 generous sprig of summer savory or thyme
- 350g shelled broad bean (about 1.3kg/3lb before podding)
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 1l chicken or vegetable stock, plus about 100ml/3½oz more of needed
- 100g shelled pea (about 350g/12oz before podding)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.
Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you’ve got a hand blender, use it in the pan.)
Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it’s all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.