Green bean Vichyssoise

SERVES ( 4 ); 700 g leeks (4);  300 g freshly picked “perona” green beans; 60 g butter; 1,5 l water; 2 dl clotted cream; 1 thyme sprig; 1 parsley sprig; 4 chive sprigs; salt, pepper and oil

Clean the leeks and finely chop. Snap off the ends of the green beans. Heat a little oil and the butter in a casserole, add the leeks and cook over a low flame until cooked through (they should not lose their colour). Then pour the hot water, a pinch of salt and the thyme and parsley sprigs.

Boil them 25 minutes, add the green beans and continue boiling over high heat 10 minutes more. Remove the sprigs and reseve the cooking liquid from the vegetables. Beat the vegetables in a blender and purée them. Place in a casserole, pour the vegetable broth needed and the clotted cream.

Bring to a boil and cook over a medium-high flame stirring constantly. Add the pepper and taste for salt. Serve in consommé bowls and place at the centre some finely chopped chive.

Vichyssoise was invented by a French cooker at Ritz Carlton in New York in the early 1900s. There is no doubt this leek and potato soup has become a classic dish in the international cooking. Different versions of it have been made; we know one referred to as “Vichyssoise in the Ritz style” in which some tomato was added. We replace potatoes with beans, and though it changes substantially, we like to refer to it as vichyssoise.