- 1 courgette
- 2 leeks
- 1 package of Boursin cheese
- 1 cube of stock
- 2 nobs of butter
- Brown the courgette and the leeks (which should be cut into smaller bits) in two nobs of butter in a large pot.
- Add just enough water to cover the vegetables as well as the cube of stock.
- Simmer for at least 45 minutes.
- Stir and add the Boursin, salt and pepper.
- When serving accompany with some small leek slices.