Spinach soup with lemon and garlic crumbs from The Flexible Vegetarian by Jo Pratt

Ingredients

• 1 clove garlic, peeled
• finely grated zest of 1 lemon
• flaked sea salt and freshly ground black pepper
• 2 dry/stale pieces white bread
• 25 g/1 oz finely grated parmesan cheese or vegetarian equivalent
• olive oil
• 1 leek, sliced
• 40 g/1½ oz butter
• 1 bay leaf
• 1 medium baking potato, peeled and thinly sliced
• 1 stick celery, finely sliced
• 1 bunch spring onions (scallions), chopped
• 100 g/3½ oz crème fraîche, optional
• 500 g/1 lb 2 oz spinach leaves
• 1 litre/1¾ pints/4 cups vegetable stock