Broad Bean Soup

• 2 kg broad beans
• 1 litre chicken stock
• 1

Blanch the broad beans, drain and skin them so that only the kernels remain. Simmer the kernels in the chicken stock for five minutes with the chopped white of the leek. Pass through a food mill. Bring to the boil, take the soup off the flame and incorporate the cream and egg yolks. Serve immediately.

This basic recipe can be applied to all green vegetables. I particularly like using fr