CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

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Crema De Verdolagas -- Cream of Purslane Soup image

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.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 208.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.2, Sodium 135.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 5.9

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