Broad Bean Cream

Peel the broad beans.

Roll the leek, onion and garlic and sauté in olive oil. Add salt.

Cut the potato finely and add to the stew. Add enough water to cover the vegetables and cook for 8 to 10 min over medium heat. Reserve.

In boiling water, with salt, soak spinach and mint for 15 to 20 seconds. Save the cooking water. Reserve.

Then place in ice water in a sieve. Drain well, remove all the water from the leaves and prick with the knife.

Add the spinach and mint to 150ml of olive oil and grind with the magic wand.

Add the broad beans to the soup, leaving some aside. Boil on low heat for another 5 min.

Then mash the soup well until it has a creamy texture. If the soup is too thick, rectify it with the water with which the spinach is cooked. Also rectify the salt.

Slightly heat the remaining beans in the spinach cooking water.

Serve the soup garnished with broad beans, the spinach and mint "oil" and chopped chives (optional).