3 tbsp mixed herbs (dried parsley, oregano and basil)
1 knob butter
2 cloves roasted garlic
½ brown onion, diced
1 potato, peeled and diced
1 leek, slice finely
1 litre chicken stock
1 cup peas
½ cup crème fraiche
In a saucepan melt butter then add onion, garlic, leek and diced potato. Cook over low-medium heat with lid on for 10 minutes.
While it’s cooking, slice the Vienna. Combine butter and mixed herbs in a small bowl and spread onto each slice. Reassemble the loaf, wrap in foil and bake in a 170 deg oven and for 10-12 minutes until butter has melted and the bread is toasty.
Add stock to soup base and cook for 10-15 minutes until potato has softened.
Add peas and spinach and cook for 2-3 minutes
Blend with a hand blender until smooth.
Stir in crème fraiche, season and serve with toasted herb bread Vienna on the side.