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Pea and fennel soup with parmesan garlic bread

You'll need

50 ml olive oil 2 fennel bulbs, finely chopped 1 leek, finely chopped 2 garlic cloves, finely chopped 1.25 litres (5 cups) chicken or vegetable stock 1 kg frozen peas, defrosted 3 cups (firmly packed) trimmed spinach (about 2 bunches) 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


  • 01
  • 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.
  • 02
  • 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.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.

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