Prep 15 mins
Cook 15 mins
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.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1⁄2 cup scallion, chopped
- 1 garlic clove, peeled and minced
- 1 serrano chili, seeded and minced
- 2 lbs purslane, larger stems removed and very well cleaned
- 6 cups stock (either vegetable or chicken)
- 1 cup light cream
- salt and pepper, to taste
- 1 cup monterey jack cheese, shredded (or any mild melting cheese)
- In a medium-size saucepan, heat the butter and olive oil.
- Add the scallions, garlic and chile and cook for 3 minutes.
- Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
- Remove from the heat, cool a bit and then puree in the blender.
- Return to the stove over a low heat and whisk in the cream.
- Heat thoroughly.
- Divide the cheese among 6 soup bowls and pour the hot soup over.