Ingredients
- 80g butter
- 1 leek, halved lengthways,sliced and washed
- 1tbs flour
- 2 bay leaves (fresh if possible)
- 800ml of chicken stock
- 1 tin of butterbeans (rinsed)
- ½tbs Dijon mustard
- 300g or so leftover roast chicken
- A handful of wild garlic leaves, finely chopped
- A squeeze of lemon juice
- Salt and black pepper
1 Melt the butter in a medium-sided pot and add the leeks.
2 Cover and cook over a gentle heat for 10 minutes until the leeks soften without colouring.
3 Add the flour and cook for two minutes, then add the bay leaves followed by the stock, little by little, making sure the flour is mixed in well.
4 Bring to a simmer, then add the butterbeans, mustard and chicken.
5 Allow all the ingredients to get to know each other gently for five minutes, then add the wild garlic, lemon juice, salt and pepper.
6 Serve straight away before the wild garlic discolours.
