Annie Bell's Very Green Yoghurt Soup
Over a year ago
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Ingredients
- 200g broccoli florets
- 100g mangetouts
- 3 spring onions
- 2 medium egg yolks
- 1 heaped tsp flour
- 1 x 450g tub thick greek-style yoghurt
- 800ml vegetable or chicken stock
- Sea salt and black pepper
- 300g fresh or frozen peas
- 1 tbsp chopped tarragon
- 4 tbsp chopped flat-leaf parsley
- 50g toasted flaked almonds
- Pomegranate seeds
- Thick yoghurt
Accompaniment
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Method
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1
Trim and cut up the broccoli. Top, tail and chop the mangetouts. Trim and slice the spring onions.
Whisk the egg yolks with the flour in a small bowl, then whisk in 1 tbsp of the yoghurt. Stir this back into the rest of the yoghurt.
Bring the stock to the boil in a medium-size pan and season it. Add the broccoli and cook for 3 minutes, then add the mangetouts, peas and spring onions and cook for another 3-4 minutes or until the vegetables are tender. (If using frozen peas, cook these separately to avoid losing the boiling point.)
Whisk a little of the soup liquor into the yoghurt mixture, then stir the yoghurt back into the soup and heat almost to boiling, just until a bubble or two break the surface, taking care not to let it actually boil. Stir in the herbs.
Whiz the soup in batches in a food processor: it should retain a slight texture, but, if you prefer, purée until smooth in a blender. Taste for seasoning and serve if wished with some or all of the trimmings.
Chef's Tips
The mixture of vegetables and herbs used here is a guide and can be varied. The soup is at its best (and best looking) freshly made, when the vegetables retain a good green colour. It is still delicious later on, although the colour may not be so lively.
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