date:May 26, 2014
ed. Add wine. Simmer for 2 minutes or until reduced by half.
2. Place boiling water in a heatproof jug. Crumble stock cubes into jug. Stir to combine. Add to onion mixture. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until potato is tender. Add silverbeet leaves. Cook for 2 minutes or until just wilted. Set aside for 2 minutes to cool slightly.
3. Blend in batches until smooth. Return to pan over low heat. Season with pepper. Stir in cream. Cook for 2 minutes or