Category: Soups, Stews and Chili
Cuisine: not set
3 cups shelled broad beans (fresh or frozen)
1/4 cup Barley
1 2/3 cups Greek yoghurt
2 garlic cloves crushed
1 large free-range egg
3 tbsp roughly chopped dill
3 tbsp roughly chopped chervil
grated zest and juice of 1 lemon (optional)
salt and white pepper
3-4 cups Bone broth
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