Pea and fennel soup with parmesan garlic bread
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Serves
4
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50 ml
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olive oil
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2
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fennel bulbs, finely chopped
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1
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leek, finely chopped
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2
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garlic cloves, finely chopped
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1.25 litres (5 cups)
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chicken or vegetable stock
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1 kg
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frozen peas, defrosted
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3 cups (firmly packed)
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trimmed spinach (about 2 bunches)
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Finely
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grated rind and juice of 1 lemon
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| Parmesan garlic bread |
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30 gm
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softened butter
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15 gm
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finely grated parmesan
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½
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garlic clove, finely chopped
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Finely
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grated rind of ½ lemon
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½
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baguette
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1
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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.
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2
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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.
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This recipe is from the October 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles