This soup makes for the perfect weeknight comfort meal. Soft, pillowy potato bread is the perfect vessel to carry the soup. The soup will be ready on the stove by the time the bread has finished baking.
Ingredients
Colcannon potato bread
Method
1.Preheat oven to 220ËšC. 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.
