Hot Yoghurt and Broad Bean Soup

Hot Yoghurt and Broad Bean Soup Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Hot Yoghurt and Broad Bean Soup is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines the creaminess of Greek yogurt with the freshness of broad beans to create a unique and flavorful soup that is sure to impress.

History

This recipe has its roots in Mediterranean cuisine, where yogurt is a common ingredient in savory dishes. Broad beans, also known as fava beans, are a staple in many Mediterranean countries and are often used in soups and stews. The combination of these two ingredients creates a rich and satisfying soup that is perfect for any occasion.

Ingredients

6 tbsp of good-quality olive oil
1 medium onion, quartered
4 celery sticks, quartered
1 carrot, cut into 2 cm chunks
5 sprigs of thyme
2 bay leaves
30 g of flat-leaf parsley
500 g (podded weight) of broad beans
50 g of long-grain rice
salt and white pepper
400 g of Greek yoghurt
2 garlic cloves, crushed
1 large free-range egg
3 tbsp each of chopped dill and chervil
grated zest and juice of 1 lemon

How to prepare

To make the stock, start by heating two tablespoons of oil in a large pot over medium heat.
Sauté the onion, celery, and carrot for five minutes, ensuring the vegetables soften without browning.
Add the thyme, bay, and parsley to the pot.
Cover with 1.2 liters of water and bring to a boil.
Reduce the heat, cover, and simmer gently for 30 minutes.
Meanwhile, prepare the beans by bringing a saucepan of water to a boil.
Add the beans and simmer for one minute only.
Drain the beans and refresh them under running cold water.
Gently press against the sides of each bean to remove the skins and release the soft bean inside.
Pass the cooked stock through a sieve into a medium pan.
Add the rice to the pan and bring to a boil.
Simmer, covered, for 20 minutes.
Add half of the skinned broad beans to the pan.
Season the mixture and use a stick blender to blitz until smooth.
In a large, heatproof bowl, whisk together the yogurt, garlic, and egg.
Gradually add a ladleful of hot soup to the yogurt mixture while whisking.
Continue adding soup slowly until at least half of it is mixed in.
Pour the tempered yogurt into the soup pan and place it over medium heat.
Warm up the soup while stirring constantly, ensuring it does not boil.
Taste the soup and add more salt and pepper if desired.
Ladle the soup into four shallow bowls.
Drop in the remaining beans and garnish generously with dill, chervil, and lemon zest.
Drizzle the soup with the remaining four tablespoons of olive oil (this is important).
Add lemon juice, if desired.

Variations

Add cooked chicken or shrimp for a protein boost.
Use different herbs and spices to change up the flavor profile of the soup.
Substitute other vegetables, such as peas or asparagus, for the broad beans.

Cooking Tips & Tricks

Be sure to remove the skins from the broad beans to ensure a smooth and creamy texture in the soup.

- Tempering the yogurt with hot soup before adding it to the pot helps prevent curdling and ensures a smooth consistency.

- Garnish the soup with fresh herbs and lemon zest for a burst of flavor and color.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete and satisfying meal.

Cooking Techniques

Blending the soup with a stick blender creates a smooth and creamy texture.

- Tempering the yogurt before adding it to the soup helps prevent curdling.

Ingredient Substitutions

Use frozen broad beans if fresh ones are not available.

- Substitute regular yogurt for Greek yogurt if needed.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, fresh herbs, and lemon zest for a beautiful and appetizing presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc, or a light and refreshing beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 350 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This soup is a good source of carbohydrates, with the rice and broad beans providing a healthy dose of complex carbs to keep you feeling full and satisfied.

Fats

The olive oil in this recipe adds healthy fats to the dish, which are essential for overall health and well-being.

Proteins

The Greek yogurt and egg in this soup provide a good amount of protein, which is important for muscle growth and repair.

Vitamins and minerals

Broad beans are rich in vitamins and minerals, including vitamin K, vitamin C, and iron. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains dairy (Greek yogurt) and eggs, so it may not be suitable for those with dairy or egg allergies.

Summary

Overall, this soup is a nutritious and delicious option for a comforting meal. It is rich in vitamins and minerals, and provides a good balance of carbohydrates, fats, and proteins.

Summary

Hot Yoghurt and Broad Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. With its creamy texture and fresh flavors, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little village in the countryside. Maria was known for her delicious home-cooked meals, and on that particular day, she was preparing a special dish that I had never heard of before – Hot Yoghurt and Broad Bean Soup.

As I watched Maria work her magic in the kitchen, I couldn't help but be intrigued by the unique combination of ingredients she was using. The creamy yoghurt, the fresh broad beans, the fragrant herbs...it was unlike anything I had ever seen or tasted before. I asked Maria where she had learned to make such a dish, and she smiled and said it was a family recipe that had been passed down through generations.

Maria graciously offered to teach me how to make the soup, and I eagerly accepted. We spent the afternoon together, chopping vegetables, simmering broth, and stirring in the yoghurt until it was smooth and creamy. The aroma that filled the kitchen was simply intoxicating, and I couldn't wait to taste the finished product.

When the soup was finally ready, Maria ladled it into bowls and garnished it with a drizzle of olive oil and a sprinkle of fresh herbs. I took a hesitant sip, unsure of what to expect. But the moment the warm, tangy broth touched my lips, I knew I had discovered something truly special. The richness of the yoghurt paired perfectly with the earthy flavor of the broad beans, creating a harmony of tastes and textures that was simply divine.

From that day on, Hot Yoghurt and Broad Bean Soup became one of my favorite dishes to make. I brought the recipe back home with me and shared it with my family and friends, who were equally enchanted by its deliciousness. Over the years, I made the soup countless times, tweaking the recipe here and there to suit my own tastes and preferences.

But no matter how many times I made it, the soup always brought me back to that sunny afternoon in Maria's kitchen, where I first fell in love with its unique and comforting flavors. It reminded me of the power of food to bring people together, to create memories and traditions that can be passed down through the generations.

And so, every time I make Hot Yoghurt and Broad Bean Soup, I think of Maria and her warm smile, of the laughter and friendship we shared that day. And I am grateful for the gift of that recipe, a treasure that will always hold a special place in my heart.