Serves 5:
500 g beans
1 litre milk
50 g butter
a little flour
salt
Parmesan
1 litre stock
Cook the beans in the stock. Drain them, but leave a little stock to give a bit of colour. Heat the milk with half a litre of water. Rub a few drops of water into the flour to form tiny flour balls. Tip the flour balls into the milk and as soon as they are cooked ladle the soup into bowls and add a generous sprinkling of Parmesan.