Spinach and garlic soup

2tbsp unsalted butter

1 leek finely sliced

8 cloves garlic, sliced

2 tbsp plain flour

1 cup dry vermouth

1 L vegie stock

800g baby spinach leaves

1 bunch parsley, leaves picked

seat salt flakes and black pepper to season

150ml cream

1/2 bunch thyme, finely chopped

4 tbsp sour cream

1. Heat butter in a large saucepan overa medium heat. Add leek and garlic and cook for 5 mins or until softened. Add flour and cook briefly until mixture thickens. Pour in vermouth and stock, and simmer for 5 mins.

2. Add spinach and parsley. cook for 2 mins until wilted. Puree using a stick blender. Season then stir in cream.

3. Serve with sour cream and baguette sprinkled with lemon zest and thyme.