Crema De Verdolagas -- Cream Of Purslane Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6-7
• 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)

Recipe

• 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.