Directions
- 1Heat some oil in a pan, add the leeks and fry until soft.
- 2Add the garlic and fennel seeds and fry for another few mins.
- 3Add the jar of butter beans with their stock, then add the chicken stock and Dijon mustard.
- 4Stir well and simmer for 10 mins.
- 5Stir in the parsley and cream.
- 6Garnish with the chopped chives.
Ingredients
- 2 leeks, sliced
- 2 garlic cloves, minced
- 1 tsp fennel seeds
- 1 jar of butter beans with their stock
- 250 ml chicken stock
- 1 tbsp Dijon mustard
- 1 lemon
- 100 ml single cream
- 1 handful parsley, chopped
- chives, chopped, to garnish
- oil
Equipment
pan
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