Recipe Details
| Title | Hot yoghurt and broad bean soup |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 08:41 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 417.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Onions, raw | 1 Medium | |
| Celery | 4 Unit |  |
| Carrots | 1 Large | |
| Thyme, fresh | 10 Gram | |
| Bay leaf, dried | 2 Unit | |
| Parsley, raw | 30 Gram | |
| Broad beans, raw | 500 Gram | |
| Rice, white, long-grain, raw, enriched | 50 Gram | |
| Yoghurt, Greek, organic | 400 Gram |  |
| Garlic | 2 Clove | |
| Egg, chicken, free range, whole, raw | 1 Large |  |
| Dill, fresh | 3 Tablespoon | |
| Chervil, raw | 3 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Pepper, white, ground | 1 Pinch | |
| Oil, olive | 6 Tablespoon | |
| Lemon, peel | 15 Millilitre | |
| Lemon, juice | 45 Millilitre |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 516 |  |
| Protein | 32.23% | |
| Other Carbohydrate | 14.98% | |
| Sugar | 12.34% | |
| Fat Saturated | 47.41% | |
| Fat Unsaturated | 41.96% | |
| Fiber | 44.66% | |
| Sodium | 5.04% | |
| Salt | 5.37% | |
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Recipe Method
1. Start by making a vegetable stock. Pour 2 tablespoons of the olive oil into a large pot. Heat up the oil and add the quartered onion and celery, peeled carrot (cut into 2cm chunks). Saut