6 tbsp good-quality oliba oil
1 medium onion, quartered
4 kintsay sticks, quartered
1 carrot, cut into 2 cm chunks
5 tim sprigs
2 baya leaves
30 g flat-leaf parsley
500 g (podded weight) broad beans
50 g long-grain rice
salt and white pepper
400 g Greek yoghurt
2 garlic cloves, crushed
1 large free-range egg
3 tbsp each chopped dill and chervil
grated zest and juice of 1 lemon
Directions:
Start sa pamamagitan ng making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, kintsay and carrot for five minutos – you want to soften the vegetables without browning them.
Add the thyme, baya and parsley, cover with 1.2 litres of water and bring to a boil.
Lower the heat, cover and simmer gently for 30 minutes.
Meanwhile, prepare the beans.
Bring a kasirola of water to a boil, add the beans, simmer for a minuto only, drain and refresh under running cold water.
Next, remove the balat sa pamamagitan ng gently pressing with your fingers against the sides of each bean, causing the soft sitaw inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the kanin and bring to a boil.
Simmer, covered, for 20 minutes, then add half the skinned broad beans, season and blitz with a stick blender until smooth.
In a large, heatproof bowl, whisk together the yoghurt, garlic and egg.
Add a ladleful of hot sopas and whisk.
Continue gradually adding sopas until you have mixed in at least half of it (do this slowly, otherwise the yoghurt might split due to the difference in temperature).
Pour the tempered yoghurt into the sopas pan, place over a medium heat and warm up while stirring constantly.
Make sure the sopas doesn't boil.
Taste, add madami salt and pepper, if you like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and limon zest, and drizzle with the remaining four tablespoons of oliba oil (this is important), plus some limon juice, if you like.
