Blanche Vaughan's brilliant summer soup with broad beans, dill and lemon

A few weeks ago, the broad bean plants were getting on beautifully. Then it never stopped raining. Now the sun is back and they've survived the deluge and will soon be bearing their first fruit. Nothing compares to the joy of eating the harvest of your own plants, but sometimes I just can't wait for them to be ready. The local greengrocer was selling broad beans at the size you rarely see them in other shops. The size I'd pick them if off my own plants – so small they almost taste better raw than cooked. For the purpose of this soup, I cooked them, but just for a minute so there was still a tender bite. When mine are ready to pick, I will rewind the clock and relive the experience. SUMMER SOUPS WITH BROAD BEANS, DILL AND LEMON Serves 2 500ml of chicken stock 400g broad beans in their pods or a small handful each of podded beans 2 eggs 1 lemon, juiced A small bunch dill or parsley, leaves chopped Salt and pepper Bring the stock to boil and taste it to make sure it is well seasoned. Add the broad beans and cook for a minute or two, depending on their size and freshness. They should have a little bite as they will continue to cook. Remove the pan from the heat. In a bowl, beat eggs with the lemon juice and chopped herbs. Whisk the eggs into the stock and heat slowly to thicken. It will become pale and creamy and the consistency of single cream. Check the seasoning before serving, the taste of lemon often requires a little more salt to balance.