I’ve served this hearty soup packed with greens with a delicious side of crispy, golden, savoury French toast.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large leek, sliced thinly
2 cloves garlic, crushed
3 cups frozen peas
5 cups stock (use vegetable or chicken)
120 grams baby spinach
2 tablespoons basil pesto
sea salt and ground pepper
To serve
sour cream
Parmesan French toast (recipe below)
Parmesan French Toast
8 x 2cm thick slices good quality bread
1 cup milk
2 eggs
1 teaspoon basil pesto
1 teaspoon Dijon mustard
1 cup freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Heat the oil in a large sauté pan and add the leek and garlic. Season then cover and cook over a medium heat until very soft, stirring occasionally.
Add the peas and stock and bring to the boil. Cook for 5 minutes then add the spinach and stir until wilted. Remove from the heat.
Purée roughly with a stick blender or transfer half of the soup to a food processor and blend until smooth, then tip back into the pot and stir to combine.
Stir in the pesto and season if needed.
To serve: Divide between bowls and top with a spoonful of sour cream and a grind of pepper. Accompany with the French toast if making.
Parmesan French Toast: Preheat the oven to 200°C.
Whisk the milk, eggs, pesto and mustard in a shallow dish and season well.
Add the bread in batches until well soaked but not falling apart. Lift out, letting the excess liquid drip back into the dish and place the bread on a lined baking tray.
Sprinkle over half the Parmesan then turn the slices over. Sprinkle with the remaining Parmesan and bake for 6 minutes. Gently turn them over and bake for another 6 minutes until puffed and golden. Serve hot with the soup. Makes 8 pieces
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