Gardener's Broth
Ingredients
- 1 1/2 oz butter
- 1 onion chopped
- 2 garlic cloves crushed
- 1 large leek
- 8 oz Brussels sprouts
- 4 1/2 oz French green or runner (string) beans
- 2 pints vegetable stock
- 4 1/2 oz frozen peas
- 1 tbsp lemon juice
- 1/2 tsp ground coriander
- 4 tbsp double heavy cream
- salt and pepper
melba toast
- 6 slices white bread
Instructions
- Melt the butter in a saucepan. Add the onion and garlic and fry over a low heat, stirring occasionally, until they begin to soften, but not colour.
- Slice the white part of the leek very thinly and reserve; slice the remaining leek. Slice the Brussels sprouts and thinly slice the beans.
- Add the green part of the leeks, the Brussels sprouts and beans to the saucepan. Add the stock and bring to the boil. Simmer for 10 minutes.
- Add the frozen peas, seasoning, lemon juice and coriander and continue to simmer for 10-15 minutes, until the vegetables are tender.
- Cool the soup a little, then press through a strainer or process in a food processor or blender until smooth. Pour into a clean pan.
- Add the reserved slices of leek to the soup, bring back to the boil and simmer for about 5 minutes, until the leek is tender. Adjust the seasoning, stir in the cream and reheat gently.
- To make the melba toast, toast the bread on both sides under a preheated grill (broiler). Cut horizontally through the slices, then toast the uncooked sides until they curl up. Serve immediately with the soup.
Calories: 273 kcal
Carbohydrates: 37 g
Protein: 8 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 29 mg
Sodium: 932 mg
Potassium: 326 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1356 IU
Vitamin C: 45 mg
Calcium: 120 mg
Iron: 3 mg