Rory O'Connell's broth with broad bean leaves and mint

175g (6oz) potatoes, peeled and cut into neat 1cm (1/2 inch) in dice

175g (6oz) onions, peeled and finely chopped

50g (2oz) butter

2 cloves of garlic, peeled crushed to a paste

1.2 litres (2 pints) chicken stock

600ml (1 pint) of broad bean leaves

300g (10oz) small broad beans, cooked and peeled

2 tablespoons small mint leaves

salt and pepper

Optional

Drizzle of olive oil

50g (2oz) grated Parmesan cheese