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This soup makes the most of the delicate flavour of pale green flageolet beans, and the green leek helps to accentuate their natural green colour. Use dried not canned beans for this soup, to get the best results.

SERVES 4

125g (4oz) flageolet beans, soaked overnight

1 small onion, chopped

1 leek, sliced

25g (1oz) butter

850ml (1½ pints) unsalted vegetable stock or water

4 tbsp double cream

1 tbsp chopped fresh parsley, plus extra to garnish

salt and freshly ground black pepper

fresh flat-leaf parsley, to garnish

Rinse and drain the beans.

Fry the onion and leek gently in the butter in a large saucepan, covered, for about 10 minutes.

Add the beans to the onion and leek, together with the stock or water. Simmer gently for about 1 hour or until the beans are tender.

Blend the soup thoroughly, with the cream and parsley, until very smooth. Season with salt and freshly ground black pepper.

Reheat gently without boiling, then scatter some fresh parsley over each bowlful before serving.