Crema De Verdolagas -- Cream of Purslane Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 14.79 ml butter
- 29.58 ml olive oil
- 118.29 ml scallion, chopped
- 1 garlic clove, peeled and minced
- 1 serrano chili, seeded and minced
- 907.18 g purslane, larger stems removed and very well cleaned
- 1419.54 ml stock (either vegetable or chicken)
- 236.59 ml light cream
- salt and pepper, to taste
- 236.59 ml monterey jack cheese, shredded (or any mild melting cheese)
directions
- 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.
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RECIPE SUBMITTED BY
Molly53
United States