River mint, pea and warrigal greens soup with saltbush butter sourdough

Name: River mint, pea and warrigal greens soup with saltbush butter sourdough recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra to drizzle; 120g unsalted butter, roughly chopped; 4 eschalots, finely chopped; 2 garlic cloves, sliced; 750g frozen peas; 62.50 ml river mint, finely chopped; 1l vegetable stock; 140g warrigal greens; 250g fresh podded peas; 20.00 ml dried saltbush; 1 sourdough loaf; Sour cream, to serve

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P26 River mint, pea and warrigal greens soup with saltbush butter sourdough

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by Nornie Bero

Dec 02, 2022

Nornie Bero combines a trio of native ingredients in a vibrant dish that comes with a hint of mint.

2 tbs extra virgin olive oil, plus extra to drizzle
120g unsalted butter, roughly chopped
4 eschalots, finely chopped
2 garlic cloves, sliced
750g frozen peas
1/4 cup river mint, finely chopped
4 cups (1L) vegetable stock
140g warrigal greens
250g fresh podded peas
1 tbs dried saltbush
1 sourdough loaf
Sour cream, to serve

Method

1.

Preheat oven to 200°C. Heat oil and 25g butter in a large saucepan over medium-low heat. Add eschalot and cook, stirring occasionally for 10 minutes or until softened. Add garlic and cook, stirring, for a further 2 minutes. Increase the heat to medium- high. Add frozen peas, river mint, stock and warrigal greens. Bring to the boil.
2.

Reduce heat to medium and cook for 10 minutes or until peas are tender. Remove from heat. Using a stick blender, whiz soup to a thick, creamy puree, then add fresh peas and season to taste. Return to heat and cook for a further 5 minutes. Set aside to keep warm.
3.

Meanwhile, melt remaining 95g butter in a small saucepan over medium heat and bring to a simmer. Add saltbush and cook for a further 2 minutes or until bubbling.
4.

Thickly slice the sourdough, being careful to only cut halfway into the loaf. Place on a large baking tray. Using a ladle, spoon the butter mixture over the top of the loaf until it’s completely soaked in butter. Bake for 15 minutes or until golden and crunchy.
5.

Divide soup among bowls. Serve with a dollop of sour cream, an extra drizzle of olive oil and the saltbush butter sourdough alongside.