Avgolemono with Broad Beans

From The Vegetarian Cookbook

A Greek soup traditionally thickened with egg and lemon juice, this needs a little extra care in the final moments. Be sure to remove from the heat before adding the egg-and-lemon mixture, and do not attempt to reheat or it will curdle.

• 500 g fresh broad beans, shelled
• 1 litre Vegetable stock
• 200 ml dry white wine
• 2 eggs
• 1 onion, finely chopped
• a little shredded lovage, to taste
• zest of 1/2 lemon, grated
• juice of 1 lemon
• 2 tsp olive oil
• salt and black pepper to taste
• parsley to taste

Add the beans, onion, lovage, lemon zest, half the lemon juice, oil, stock, wine, salt and pepper to a large saucepan, and bring to the boil. Stir, cover, and simmer for up to 1 hour (until beans are tender).

Separate the eggs, beat the whites until they are stiff, then gradually beat in the yolks and the remaining lemon juice. Remove the soup from the heat, and whisk a few tablespoons of the soup into the egg and lemon. Thoroughly stir the resulting mixture back into the soup, and serve immediately sprinkled with a little parsley.