50 mlolive oil2fennel bulbs, finely chopped1leek, finely chopped2garlic cloves, finely chopped1.25 litres (5 cups)chicken or vegetable stock1 kgfrozen peas, defrosted3 cups (firmly packed)trimmed spinach (about 2 bunches)Finelygrated rind and juice of 1 lemonParmesan garlic bread30 gmsoftened butter15 gmfinely grated parmesan½garlic clove, finely choppedFinelygrated rind of ½ lemon½baguette
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.
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.