Silverbeet Soup with Colcannon Potato Bread

gourmettraveller.com.au

bEats

2 tbsp extra-virgin olive oil

2 spring onions, thinly sliced

2 garlic cloves, crushed

80 ml (⅓ cup) pouring cream, plus extra for drizzling

500 ml (2 cups) vegetable stock

½ bunch silverbeet (350gm), trimmed and shredded

Freshly grated nutmeg, to serve

subheading: 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

Directions at gourmettraveller.com.au

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