6 tbsp good-quality olive oil
1 medium onion, quartered
4 céleri sticks, quartered
1 carrot, cut into 2 cm chunks
5 thym sprigs
2 baie 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 jus, jus de of 1 lemon


Start par making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, céleri and carrot for five minutes – toi want to soften the vegetables without browning them.
Add the thyme, baie 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 casserole of water to a boil, add the beans, simmer for a minute only, drain and refresh under running cold water.
Next, remove the Skins par gently pressing with your fingers against the sides of each bean, causing the soft haricot, fève inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the riz 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 soupe and whisk.
Continue gradually adding soupe until toi have mixed in at least half of it (do this slowly, otherwise the yoghurt might divisé, split due to the difference in temperature).
Pour the tempered yoghurt into the soupe pan, place over a medium heat and warm up while stirring constantly.
Make sure the soupe doesn't boil.
Taste, add plus salt and pepper, if toi like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and citron zest, and drizzle with the remaining four tablespoons of olive oil (this is important), plus some citron juice, if toi like.