- 1 bunch silverbeet
- 1 brown onion, diced finely
- 1 tbsp butter
- pinch ground cloves
- 1 head garlic
- 1 sprig thyme
- 1 tbsp olive oil
- 1 lemon, juiced
- 1L chicken or vegetable stock
- 1 bunch parsley, picked
- 1 bunch oregano, picked
- 2 tbsp double cream
1 Strip the silverbeet leaves off the stalks and chop the stalks finely.
2 Place the garlic and thyme in a piece of foil, drizzle with the olive oil, then wrap and bake at 180C for 40 minutes. Once cooked, squeeze out the cloves of garlic.
3 Sautee the onion and silverbeet stalks in butter until softened.
4 Add the garlic and cloves and cook for one more minute.
5 Add the lemon juice and stock, season well with salt and white pepper, then simmer for 15 minutes.
6 Puree the soup.
7 Shred the silverbeet leaves, then add to the soup with the herbs. Cook for 5 minutes, then puree again.
8 Check the seasoning and stir in the cream.
9 Serve with crusty bread and olive oil.
PROFESSIONAL TIP: Wash and carefully dry silverbeet on the day you buy it, then store in a sealed plastic bag in the crisper of your fridge.