One Pot [antikvár]

ONE POT gardener's broth serves six 40 g/r/oz butter 1 onion, chopped 1-2 garlic cloves, crushed 1 large leek 225 g/8 oz Brussels sprouts 125 g/4/2 oz French or runner beans 1.2 litres/2 pints vegetable stock 125g/4'/2 0z frozen peas 1 tbsp lemon juice tsp ground coriander 4 tbsp double cream salt and pepper MELBA TOAST 4-6 slices \Nh\Xe bread Melt the butter in a pan over a low heat. Add the onion and garlic and fry for 2-3 minutes, or until they start to soften, but not colour. 2 Slice the white part of the leek very thinly and reserve. Slice the remaining leek, then slice the Brussels sprouts and thinly slice the beans. 3 Add the green part of the leeks, the Brussels sprouts and beans to the pan. Add the stock and bring to the boil over a medium heat, then reduce the heat and simmer for 10 minutes. ^ Add the peas and seasoning. ^T Add the lemon juice and ground coriander. Cook for 10-15 minutes, or until the vegetables are tender. 5 Leave the soup to cool slightly, then transfer to a food processor and process until smooth. Alternatively, rub through a sieve with the back of a spoon. Pour into a clean pan. 6 Add the reserved slices of leek to the soup, bring back to the boil and cook for about 5 minutes until the leek is tender. Adjust the seasoning, stir in the cream and heat through. 7 To make the Melba toast, toast the bread on both sides under a preheated hot grill. Cut horizontally through the slices, then toast the uncooked sides until they curi up. Serve immediately with the soup.