Crema De Verdolagas -- Cream of Purslane Soup
Ready In: 30 mins
Serves: 6
Ingredients
- 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)
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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