Ingredients
• 1 bunch silverbeet, trimmed
• 1 tablespoon olive oil
• 1 large brown onion, roughly chopped
• 2 (400g) lady christl potatoes, peeled, chopped
• 2 garlic cloves, crushed
• 1/3 cup dry white wine
• 2 vegetable stock cubes
• 1 litre boiling water
• 1 cup pure cream
• Crusty bread, to serve
Method
1. Remove and discard stems from silverbeet. Shred leaves. Heat oil in a saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add wine. Simmer for 2 minutes or until reduced by half.
2. Place boiling water in a heatproof jug. Crumble stock cubes into jug. Stir to combine. Add to onion mixture. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until potato is tender. Add silverbeet leaves. Cook for 2 minutes or until just wilted. Set aside for 2 minutes to cool slightly.
3. Blend in batches until smooth. Return to pan over low heat. Season with pepper. Stir in cream. Cook for 2 minutes or until heated through. Serve with bread.
