Method

• 1.
  Place rinds and 5 cups (1.25L) cold water in a saucepan over high heat and bring to the boil. Reduce heat to a gentle simmer and cook, partially covered, for 1 hour to infuse. Discard rinds.
• 2.
  Increase heat to high and bring stock to the boil. Add peas, return to the boil and stir through spinach and parmesan (it will seem like a lot of peas, but don’t worry).
• 3.
  In batches, transfer soup to a blender and whiz until smooth. Transfer to a saucepan over low heat to keep hot.
• 4.
  Meanwhile, bring a saucepan of water to the boil, carefully add eggs and boil for 41/2 minutes. Drain and immediately transfer to a bowl of iced water. When cool enough to handle, peel carefully.

• 5.
  Divide soup among serving bowls and gently top with a halved egg. Scatter with parsley and extra parmesan to serve.