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Ingredients
Method
- 450g shelled broad beans, blanched
- 30g butter
- 1 onion, chopped
- 1 stick celery, chopped
- 2 tbsp risotto rice
- 1 sprig of thyme
- 1 litre hot veg stock
- Salt and pepper
- 115g Greek yoghurt
- Handful of mint leaves, chopped
- Take about one eighth of the beans, roughly chop, and set aside. Heat the butter in a large saucepan, and cook the onion and celery for a few minutes to soften. Add the rice and the thyme, cook for a further minute, then chuck in the whole beans and the stock, and bring up to a simmer for 10 minutes.
- Blend the soup until smooth, then stir in the yoghurt and the mint leaves, as well as the chopped beans. Serve in bowls, scattered with more mint, and with some crusty bread.
30 mins
4 serving
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