Instructions: In heavy saucepan, melt butter; cook leeks, stirring frequently, until tender, about 5 minutes. Pour in stock and bring to boil. Add spinach and 1 cup of the peas; bring to boil and simmer for 6 to 7 minutes or until peas are tender.

With slotted spoon, transfer vegetables to food processor or blender and puree until smooth; return to saucepan. Add remaining peas and cook for about 5 minutes until peas are tender. Add salt, pepper and nutmeg to taste. Ladle soup into bowls and sprinkle with Parmesan.

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