Silverbeet soup with rice, lemon and smoked trout

AT A GLANCE

  • Serves 4 - 6 people

  • 150 gm long-grain rice
  • 1 1/2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 bunch silverbeet, leaves torn, 4 stalks thinly sliced (reserve remaining stalks for another use)
  • 500 ml (2 cups) chicken stock
  • 2 tbsp coarsely chopped dill
  • Juice of ½-1 lemon, or to taste
  • Smoked trout, flaked, to serve
01   Cook rice in a large saucepan of boiling water over high heat until tender (12-15 minutes), then drain.
02   Meanwhile, heat oil in a saucepan over medium heat, add onion, garlic and silverbeet stalks and sauté until stalks are tender (10-14 minutes). Add stock, silverbeet leaves and 500ml water, cover and simmer, stirring occasionally, until silverbeet is tender (4-5 minutes). Stir in rice, dill and lemon juice, season to taste and serve topped with flaked smoked trout.

Topics:

RICE, SPRING, FAST, SOUP, LEMONS, SILVERBEET, RICE, TROUT, DILL, FISH

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

CLAIRE DELMAR

FEATURED IN

Sep 2016

Sep 2016

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