Crema De Verdolagas -- Cream of Purslane Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement