Spinach, Pea and Pesto Soup with Parme­san French Toast

Dish - Everyday Dish - - Soups -

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 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. Serves 4

I’ve served this hearty soup packed with greens with a de­li­cious side of crispy golden, savoury French toast.

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