Pea, Fennel And Baby Spinach Soup With Parmesan Garlic Bread

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A vibrant green soup made with peas, fennel, and baby spinach, served with crispy parmesan garlic bread for a delightful and nutritious meal.

  • 40ml olive oil
  • 1 fennel bulb
  • 4 Leeks
  • 2 Garlic cloves
  • 1L Chicken Stock
  • 1kg frozen peas
  • 750ml baby spinach
  • Zest of 1 lemon
  • Salt and black pepper for seasoning
  • Parmesan cheese

  • Heat the oil in a saucepan on medium heat and add the fennel, leeks and the garlic. Sauté for about 5 minutes until tender.
  • Add the stock and bring to a boil. Reduce the heat and simmer for about 5 minutes.
  • Add most of the peas (keep some for serving) and the spinach and cook just until the spinach has wilted. Do NOT overcook the soup – it will lose its beautiful bright green colour.
  • Process with a blender until very smooth. Taste and adjust the seasoning. Add the lemon zest and serve the soup in small bowls, topped with the remaining peas, parmesan shavings and some fennel fronds.
  • Serve the parmesan garlic bread as accompaniment to the soup for a delicious and healthy meal.

PARMESAN GARLIC BREAD

  • 60 g butter25 g grated parmesan cheese1 garlic clove, crushedBlack pepper
  • 1 small baguette, sliced but keep the base intact
  • Preheat the oven to 200°C.
  • Combine the butter, cheese, garlic and the black pepper.
  • Thickly spread both sides of each slice with the butter mixture. Wrap in foil and bake for about 10 minutes in the oven.
  • Unwrap and bake for another 5 minutes until crisp and golden brown. Serve hot with the soup.