/rating_off.png "1 Star")
Loading...| 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 ) |
| 1. | In a large pot, heat the butter and olive oil over medium heat. |
| 2. | Add the scallion, garlic, and serrano chili and sauté until fragrant. |
| 3. | Add the purslane and sauté for a few minutes until wilted. |
| 4. | Pour in the stock and bring to a boil. |
| 5. | Reduce the heat and simmer for about 20 minutes or until the purslane is very tender. |
| 6. | Blend the soup with an immersion blender or transfer it to a blender and puree in batches until completely smooth. |
| 7. | Return the soup to the pot and stir in the light cream. |
| 8. | Season with salt and pepper to taste. |
| 9. | Ladle the soup into bowls and garnish with shredded cheese. |
This Cream of Purslane Soup is healthy and low in calories.
The recipe is simple to make and can be done in under an hour.
Some people may not enjoy the flavor of purslane.
The soup may be too rich for some individuals.
Purslane is high in omega-3 fatty acids and contains several nutrients such as vitamin A, C, and E.
It is also known for its anti-inflammatory and antioxidant properties.
Leave a Reply