Spinach and Potato Zuppa

I planted some silverbeet and it is ready to harvest. It is beautiful. Not much beats fresh vegetables from your garden. The photo below is after I had mutilated the silverbeet by picking an armful of it.

1/2 cup olive oil

2 large (600g) brown onions, sliced

6 cloves of garlic, sliced

1.5L chicken stock

6 large potatoes, cut into 8 pieces

1 large bunch of silverbeet, washed and chopped

1 bunch flat leaf parsley, coarsely chopped

1/4 cup sherry

Juice of half a lemon

Salt and pepper, to taste

Parmesan cheese and crusty bread to serve

Heat the oil in a large saucepan over medium heat. Cook the onion and garlic with salt and pepper until softened and lightly coloured.

Add the stock, spinach, potatoes, and half the parsley. Simmer gently, covered for 1 1/2 hours or until the potatoes are very tender. Add more water if necessary.

Roughly puree the soup with a stick blender or potato masher, leaving it a bit chunky. Add the sherry and lemon and season to taste with salt and pepper.

Serve hot, sprinkled with extra parsley and parmesan cheese.