Ingredients
Method
1.Heat butter in a large saucepan over medium heat; cook leek, stirring, 5 minutes or until soft but not coloured. Add garlic; cook, stirring, until fragrant.
2.Add potato, stock and the water to pan; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until potato is tender. Add peas, spinach and rocket; simmer, uncovered, 5 minutes. Remove from heat; stand soup 5 minutes.
3.Blend soup in batches until smooth. Return soup to same cleaned pan; stir in cream until hot over medium heat. Season to taste.
4.Meanwhile, to make brie croûtes, preheat grill (broiler) to high. Place bread under grill until browned lightly on one side. Turn bread, spread with mustard and top with slices of cheese. Grill until melted slightly.
5.Ladle soup into serving bowls; serve with croûtes and freshly ground black pepper.
A blender will produce a smoother, finer textured soup than a food processor. This soup is suitable to freeze.
Note
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