FOOD: Next-level leafy-green soup and garlic bread

We were late in the year planting vegetables, and now, suddenly, we have several gluts. There’s an abundance of spinach, Swiss chard, kale, salad greens, courgettes and tomatoes. So, for the next while, we are sorted on the salad, fritter and soup fronts!
I’m a big fan of green soups made from leafy greens. You can go for a super-healthy, more austere version, but I like them creamy. Soups are very forgiving, once you have the basic ingredients, you can tweak them in any direction you like. Throw in some bread and dips and you can make a substantial lunch from a humble bowl of soup.
Any bread goes with soup, but if you do have the time to make your own, a ‘sharing bread’ tastes great, looks impressive but doesn’t require a massive effort. Make a basic dough, roll it out, then spread on anything you like – pesto, sundried tomatoes, chopped olives, herbs - there are endless combinations. Just roll the dough into a sausage shape, slice, arrange and bake.
Below are recipes for glazed tear-and-share cheesy garlic bread and a lovely leafy-green soup. Believe me, this is easier than you think!

CHEESY GARLIC BREAD

What you need
Dough:
500g ‘00’ strong white flour
2 tsp salt
1tsp caster sugar
7g sachet fast-acting yeast
3 tbsp extra-virgin olive oil
300ml lukewarm water

Filling:
75g garlic butter
150g grated extra-mature cheddar cheese
2 tbsps of chopped herbs, such as parsley or coriander. (If you don’t have fresh herbs to hand, try ¾ teaspoon of dried oregano).

Glaze:
1 beaten egg
1 tbsp of sesame seeds

What you do
Sieve the flour into a large bowl, then mix in the salt, sugar and yeast. Make a well in the centre and add the oil and water then mix well. You may need a few extra tablespoons of water to get the dough to the right consistency.
When ready, place on a lightly floured surface and knead for around ten minutes. Then place in a lightly oiled bowl, cover with cling film and, in a warm place, allow to rise for half an hour.
When the dough has risen, place on a lightly floured surface and use your hands to flatten and pull into a rectangular shape, then roll it into a 30cm x 40cm rectangle. Next, evenly spread the garlic butter on the dough and sprinkle on the grated cheese and herbs.
Roll into a Swiss-roll shape and, using a sharp knife, cut into eight even slices. Place one slice in the centre of a greased 23cm round tin then arrange the other slices around it, touching slightly so they stick together a little. Brush the top with the egg glaze and evenly sprinkle on the sesame seeds. Bake in an oven preheated to 200°C for 25-35 minutes. It’s ready when it’s golden.

LEAFY-GREEN SOUP

What you need
25g butter
1 medium white onion, finely chopped
1 medium leek, cut into rounds and well washed
1 celery stick, chopped
1 medium potato, peeled and diced
Large pinch of sea salt
1 litre vegetable or chicken stock
Juice of half a lemon or lime (or 1 tbsp of apple cider vinegar)
500g of spinach (or a mix of spinach, kale and Swiss chard), washed and roughly chopped
150g double cream or crème fraîche (and extra for garnish)
Sea salt and freshly ground pepper

What you do
Melt the butter in a large saucepan then gently sauté the onion, leek, celery and potato for a few minutes. Sprinkle in some sea salt (to taste) then cover with a lid and sweat gently for around ten minutes, checking on the mix every now and then.
Add the stock and citrus juice or vinegar (this is to prevent the greens tasting bitter) and simmer for around ten minutes, until the potato is soft. Add the spinach (or mixed leaves) and cook until the leaves have wilted – no more than two to three minutes, or they will taste bitter.
Next, blitz the soup with a hand blender or in a food processor until smooth. Stir in the cream or crème fraîche and gently reheat. Add salt and pepper to taste. Serve in warmed soup bowls with a dollop of cream on top, and some cracked pepper and herbs as a garnish if you like, and get dipping with the cheesy garlic bread!

— Sandra

Redmond and Sandra Cabot live in Lanmore, outside Westport, with their children, Penny and Louis. Fresh, seasonal foods are their passion – shopping at country markets, growing their own veg and producing their own dips and sauces and for sale.