Name: Pea and fennel soup with parmesan garlic bread
Ingredients: 50 ml olive oil; 2 fennel bulbs, finely chopped; 1 leek, finely chopped; 2 garlic cloves, finely chopped; 1.25 litres chicken or vegetable stock (5 cups); 1 kg frozen peas, defrosted; 3 cups trimmed spinach (about 2 bunches) (firmly packed); Finely grated rind and juice of 1 lemon; Parmesan garlic bread; 30 gm softened butter; 15 gm finely grated parmesan; ½ garlic clove, finely chopped; Finely grated rind of ½ lemon; ½ baguette

Ingredients

50 ml olive oil

2 fennel bulbs, finely chopped

1 leek, finely chopped

2 garlic cloves, finely chopped

1.25 litres chicken or vegetable stock (5 cups)

1 kg frozen peas, defrosted

3 cups trimmed spinach (about 2 bunches) (firmly packed)

Finely grated rind and juice of 1 lemon

Parmesan garlic bread

30 gm softened butter

15 gm finely grated parmesan

½ garlic clove, finely chopped

Finely grated rind of ½ lemon

½ baguette

Method

Main

1.Heat oil in a large saucepan over medium-high heat, add fennel, leek and garlic, sauté until tender (5-6 minutes). Add stock, bring to the boil, reduce heat to medium and simmer for 5 minutes. Stir through peas (reserve some to serve) and spinach, remove from heat, then process with a hand-held blender until very smooth. Add lemon rind and juice, season to taste, top with remaining peas, keep warm.

2.Meanwhile, for parmesan garlic bread, preheat oven to 200C. Combine butter, parmesan, garlic and lemon rind in a bowl, season to taste, mix well. Thickly slice baguette, keeping base intact, then thickly spread both sides of each slice with butter mixture. Wrap in foil, bake until hot (8-10 minutes), unwrap and bake until crisp (5 minutes). Serve hot with soup.