Light broad bean, Greek yoghurt and mint soup is as tasty as it is beautiful. This light green soup is flecked with mint leaves and bright, glossy broad beans. Be sure to use double-thick Greek yoghurt as it adds richness and depth.
Light broad bean, Greek yoghurt and mint soup
- 500g broad beans
- 45ml (3 tbsp) butter
- 1 onion, finely sliced
- 1 celery stick, finely chopped
- 2 sprigs of fresh thyme
- 1 litre chicken stock
- salt and freshly ground black pepper, to taste
- 120ml Greek-style yoghurt, plus extra for serving
- a handful of fresh mint, finely chopped, plus extra to garnish
Blanch the broad beans in boiling water and shell them. If they are young and tender, there is no need to shell them.
Heat the butter in a heavy-based pot and sauté the onion, celery and thyme, about 10 minutes.
Add the broad beans (reserving about 60g) and the stock. Season, bring to the boil and simmer for 10 minutes. Remove the thyme.
Blend in a food processor or using a hand blender until smooth.
Just before serving, reheat it, then take it off the heat. Add 15ml (1 tbsp) yoghurt, together with the reserved beans and the mint, and stir well. Continue mixing in the yoghurt, a spoonful at a time, until all the yoghurt is incorporated. Season to taste. Don’t reheat the soup once you have added the yoghurt, as the soup will curdle.
Pour into bowls, top with mint and serve immediately with a dollop of yoghurt.
To drink: Match the soup with Katbakkies Viognier, a perfumed wine with zesty, fresh acidity.