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

Method

1. Melt the butter in a heavy saucepan and allow to foam. Add the potatoes, onions and garlic. Use a wooden spoon to coat in the butter and season with salt and pepper. Cover with a butter wrapper or greaseproof paper and with a tight-fitting lid.

2. Cook on a very low heat to allow the vegetables to sweat gently until barely tender. This will take about 10 minutes.Don’t overcook and allow the diced potato to collapse.

3. Add the stock, stir gently and bring to a simmer. Replace the saucepan lid and cook for a further 10 minutes. The broth should be barely bubbling. If it cooks too fast at this stage, the delicacy of flavour of the chicken stock will be lost.

4. By now the potato and onion should be tender but still holding their shape. Taste and correct seasoning. This is the base and can be put aside until later.

5. To finish the soup, bring the base back to a simmer. Add the broad beans and leaves and allow the leaves to wilt and take on a melted consistency and the beans to warm through. Then add the chopped mint leaves and again watch the cooking time very carefully, two minutes should do it.

6. Taste one last time to ensure the seasoning is spot on. Serve immediately just as it is or with a drizzle of olive oil and a nice sprinkling of grated Parmesan.