Sonia’s Silverbeet Soup

With the weather turning a little cooler in the southern hemisphere, I always turn to soup. Well I lie a little, I do tend to eat soup all year round, but you know what I mean.

Recently I received a press release and catalogue of French Country Collections’ new season stock. Included in the package was one of their beautiful copper ladles that you see pictured here and a recipe for silverbeet soup. This soup is something that Sonia, the founder of the company adores and often serves to her friends. She mentioned that they can never quite detect what the ingredient is. Of course her friends all love it. I was quite curious to make it and it didn’t disappoint, it’s beautifully rich and would be a perfect starter to a dinner party.

Sonia kindly agreed for me to share her recipe with you today.

Sonia’s Silverbeet Soup

Serves 4-6

500g silverbeet

2 Onions diced

50g butter

2-4 cloves garlic crushed

4 cups chicken stock

salt and pepper

Handful of finely chopped parsley

2 eggs beaten

Sour cream to garnish

Separate the green leaves from the stalks of silverbeet. Cut the green leaves crosswise in 1cm sections and finely slice the stalks.

In a large saucepan gently sauté the onion in the butter until it’s transparent, adding the garlic for the last few minutes.

Add the stock along with the silverbeet and season with salt, pepper and parsley. Simmer about 20 minutes. Beat some of the hot soup into the eggs a little at a time and then beat this mixture back into the soup. Serve immediately with a swirl of sour cream or whipped cream on top.

Et voila enjoy.

Mel xx