6 tbsp good-quality oliva, verde-oliva oil
1 medium onion, quartered
4 aipo sticks, quartered
1 carrot, cut into 2 cm chunks
5 tomilho sprigs
2 baía 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 suco, suco de of 1 lemon
Directions:
Start por making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, aipo and carrot for five minutos – you want to soften the vegetables without browning them.
Add the thyme, baía 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 panela of water to a boil, add the beans, simmer for a minuto only, drain and refresh under running cold water.
Next, remove the skins por gently pressing with your fingers against the sides of each bean, causing the soft feijão inside to pop out.
Pass the cooked stock through a sieve into a medium pan, add the arroz 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 sopa and whisk.
Continue gradually adding sopa until you have mixed in at least half of it (do this slowly, otherwise the yoghurt might dividido, dividir due to the difference in temperature).
Pour the tempered yoghurt into the sopa pan, place over a medium heat and warm up while stirring constantly.
Make sure the sopa doesn't boil.
Taste, add mais salt and pepper, if you like, and ladle into four shallow bowls.
Drop in the remaining beans, garnish generously with dill, chervil and limão zest, and drizzle with the remaining four tablespoons of oliva, verde-oliva oil (this is important), plus some limão juice, if you like.
