One Pot [antikvár]

mm^mmgardener's brothONE POTserves six40 g/1'/2OZ butter 1 onion, chopped 1-2 garlic cloves, crushed 1 large leek225 g/8 oz Brussels sprouts125 g/4y2 oz French or runner beans1.2 litres/2 pints vegetable stock125 g/4'/2 oz frozen peas1 tbsp lemon juiceV2 tsp ground coriander4 tbsp double creamsalt and pepperM ELBA TOAST4-6 slices white breadMelt 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.4 Add the peas and seasoning. 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 curl up. Serve immediately with the soup.