Silverbeet soup with colcannon potato bread

SERVES 2 // PREP TIME 15 MINS // COOK 15 MINS

2 tbsp extra-virgin olive oil

2 spring onions, thinly sliced

2 garlic cloves, crushed

80 ml (1/3 cup) pouring cream, plus extra

for drizzling

500 ml (2 cups) vegetable stock

½ bunch silverbeet (350 gm), trimmed and shredded

Freshly grated nutmeg, to serve COLCANNON POTATO BREAD

4 rashers streaky bacon, finely chopped 1 large potato (400gm), peeled and

chopped

75 gm self-raising flour

1 egg yolk, lightly whisked

2 tbsp pouring cream, plus extra for brushing 1 tbsp finely chopped flat-leaf parsley 1 spring onion, thinly sliced 1 Preheat oven to 220˚C. To make bread, place a small non-stick frying pan over medium heat. Add bacon and cook, stirring occasionally, until fat has rendered out and is crisp (4 minutes). Take off heat and set aside.

2 Place potato in a small saucepan and cover with cold salted water. Bring to the boil and cook until tender (10 minutes); drain. Place half potato in a large bowl and mash. Add flour, egg, cream, parsley, onion and bacon; mix until combined. Turn out onto a lightly floured surface and shape into a 15cm x 10cm loaf. Place on a baking tray lined with non-stick baking paper and brush with cream.

Bake until golden (15 minutes). 3 Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic, season to taste and cook until soft (6 minutes). Add remaining potato, cream, stock and bring to a simmer. Add silverbeet and cook until just wilted (4 minutes). Take off heat and set aside to cool slightly. Using a stick blender, blend until smooth. Divide soup among bowls, drizzle with cream and scatter with nutmeg. Serve hot with bread.