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Broad bean, yogurt and mint soup

This is a simple and refreshing dish that really showcases the flavours of broad beans.
From: www.telegraph.co.uk
SERVES 4

400g/1lb broad beans, podded
25g/1oz butter
Olive oil
2 small onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
A small handful of parsley stalks, finely chopped
2 potatoes, peeled and chopped
700ml/1¼ pint vegetable stock
A handful of mint leaves, plus a few leaves to decorate
125ml/4fl oz Greek yogurt

Bring a pan of salted water to the boil and blanch the beans for three minutes. Take any larger ones out their skins.

Melt the butter with a splash of oil in a large heavy-bottomed pan. Add the onion, celery, garlic and parsley stalks and a good pinch of salt. Stir well and leave to fry over a low heat until soft.

Add the potatoes to the pan and season with a little pepper. Pour in the vegetable stock and bring to the boil, then turn down to a simmer and cook for another five minutes until the potatoes are done, when you can finally add the broad beans. Leave to cool a little, then transfer half to a food processor along with the mint and blend until smooth. Taste for seasoning.

Transfer the soup to a large soup bowl and stir in the yogurt. Tear over a few mint leaves to decorate, then serve at room temperature or chilled.