Ingredients with Measurements:
- 2 cups purslane leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Lemon wedges for serving
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the chopped purslane leaves to the pot and stir well. Cook for 2-3 minutes until the leaves are wilted.
3. Pour in the vegetable broth and add the dried thyme and oregano. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
4. Remove the pot from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until it is smooth and creamy.
5. Return the soup to the pot and heat it over low heat. Add salt and pepper to taste.
6. If desired, stir in the heavy cream to make the soup even creamier.
7. Serve the soup hot with a squeeze of lemon juice and some crusty bread on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Total fat: 11g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 2g
Protein: 3g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth for a meatier flavor.
- Fresh thyme and oregano can be used instead of dried.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or grated Parmesan cheese.
- Use other leafy greens such as spinach or kale instead of purslane.
Tips and tricks:
- Be sure to wash the purslane leaves thoroughly before using them in the soup.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh thyme or oregano.
Garnishes:
- Lemon wedges
- Croutons
- Grated Parmesan cheese
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Purslane is a leafy green that has been used in cooking for centuries. It is native to the Mediterranean region and has a slightly sour and salty taste. Purslane is rich in vitamins and minerals and is often used in salads and soups.
Flavor profiles:
The purslane soup has a creamy and slightly tangy flavor with hints of thyme and oregano.
Serving suggestions:
Serve the soup as a light lunch or dinner with some crusty bread and a side salad.
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