- Leeks 2 or 3 - chopped into rounds
- Butterbeans - either soaked the night before and cooked, or tinned. The equivalent of one tin
- Lemon
- Parsley
- Vegetable bouillon
- Gently fry the leeks until they are tender and have given up some of their juices.
- Add the butterbeans and stock and simmer for no more than 10 minutes.
- remove a cup or two of the soup and blend until smooth. Return to the pot.
- Add lemon juice and parsley, season and serve.