Fast leek and parsley soup recipe | Gourmet Traveller

Ingredients

• 70 gm butter, diced
• 3 leeks, rinsed well, thinly sliced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, finely chopped
• 1 floury potato (such as sebago, about 250gm), coarsely grated
• 2 thyme sprigs
• 1 fresh bay leaf
• 1 litre (4 cups) chicken or vegetable stock
• 150 ml pouring cream
• 1 cup (firmly packed) flat-leaf parsley, plus extra coarsely chopped, to serve
• 1 cup (firmly packed) baby spinach leaves
• Buttery croûtons
• 120 gm butter, diced
• 2 thin slices day-old sourdough bread, crusts removed, cut into cubes
• Juice of ½ lemon and finely grated rind of 1 lemon