Spinach, Pea and Pesto Soup with Parmesan French Toast
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.