Steps
- Cut 4 slim leeks into 2in / 5cm lengths. Melt 1 tablespoon of butter in a wide pan over medium heat and brown the leeks for 5 minutes.
- Add 200ml of warm chicken broth, 400g of canned butter beans, drained and rinsed, and 4 thyme sprigs. Bring to a simmer, cover, and cook for 5 minutes.
- Uncover and cook for 8-10 minutes, until the leeks are tender and most liquid has evaporated. Remove the thyme stems and take off the heat.
- Stir in 3 tablespoons of crème fraîche and scatter with 2 tablespoons of chopped flat-leaf parsley.