Silverbeet soup with sour cream and chives

Slurpy, slinky soup chock-full of healthy stuff like silverbeet (or Swiss chard as it’s known in other parts), and a bit of creamy goodness too. Heaven.

ourkitchengarden.net

Fresh from the garden: onion, potatoes, celery, chives, silverbeet, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender
  • Serving bowls
  • Teaspoons
Ingredients:

  • 1 brown onion
  • 500g potatoes
  • 2 large or 3 small stalks celery
  • Small handful chives
  • 4 or 5 large silverbeet stalks
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres boiling water
  • 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraîche or sour cream

What to do:

  1. Fill the kettle to the 1.5 litre mark and set it to boil.
  2. Peel and coarsely chop the onion.
  3. Peel and coarsely chop the potatoes into 2cm cubes.
  4. Wash and finely chop the celery, including leaves.
  5. Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  6. Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  7. Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  8. Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  9. Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  10. Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  11. Remove from heat and blitz with the stick blender. (If you have time you may want to pass the soup through a mouli to make it super-smooth.)
  12. Taste and season with salt and pepper if needed.
  13. Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
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