Broad bean soup.

I tried this today but didn't have all the ingredients so did without some,it turned out very nice. 

SERVES 4INGREDIENTS

2tbsp olive oil

2 small onions, roughly chopped

2 cloves of garlic, roughly chopped

50g streaky bacon, finely chopped (optional)

1ltr chicken stock

700g shelled broad beans (about 2kg unpodded)

2 large sage leaves, roughly chopped

200ml thick Greek style natural yoghurt

Juice of 1/2 a lemon

Freshly ground black pepper

METHOD1.  Heat the oil in a large nonstick saucepan over a low heat and gently fry the onions and garlic for about 3 minutes or until soft. Add the bacon (if using) and cook for a further 3 minutes until it's turned golden (if you're not using the bacon, just continue cooking the onion mixture for another couple of minutes).

Add the stock, raise the heat and bring to the boil. Add the broad beans and return to the boil. Simmer for about 10-12 minutes, or until the beans are soft. 2.  Take off the heat, add the chopped sage and liquidise while still piping hot  -  ideally with a hand-held blender, as this saves on the washing up. Stir in the yoghurt and lemon juice. Season to taste with freshly ground black pepper and if necessary a pinch of salt. Return to the heat, slowly bring up to a gentle boil, stirring well, and serve.