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    You are in: Home / Recipes / Crema De Verdolagas -- Cream of Purslane Soup Recipe
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    Crema De Verdolagas -- Cream of Purslane Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Molly53's Note:

    Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Recipe courtesy of Bill Duncan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium-size saucepan, heat the butter and olive oil.
    2. 2
      Add the scallions, garlic and chile and cook for 3 minutes.
    3. 3
      Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
    4. 4
      Remove from the heat, cool a bit and then puree in the blender.
    5. 5
      Return to the stove over a low heat and whisk in the cream.
    6. 6
      Heat thoroughly.
    7. 7
      Divide the cheese among 6 soup bowls and pour the hot soup over.

    Ratings & Reviews:

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    Nutritional Facts for Crema De Verdolagas -- Cream of Purslane Soup

    Serving Size: 1 (75 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 208.7
     
    Calories from Fat 178
    85%
    Total Fat 19.8 g
    30%
    Saturated Fat 10.2 g
    51%
    Cholesterol 48.2 mg
    16%
    Sodium 135.4 mg
    5%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.3 g
    1%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    purslane

    stock

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