For my next foray into eating purslane, I decided to try soup. I was actually thinking of something similar to a broth-based cabbage soup, but when I found this one, I just had to try it. I love “cream of” type soups (I was a cream of tomato junkie for a great many years) for their silky texture and satisfying fat load, so this recipe looked like something I could really get into. As always, I’ve modified it to ingredients I had on hand and my particular tastes. This recipe serves about 4.

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 serrano chili pepper, seeded and minced (a jalapeño pepper would also work well)
  • 2 pounds purslane, washed, larger stems removed, and chopped
  • 4 cups chicken or vegetable stock
  • 1 cup heavy whipping cream (or milk, if that’s what you have)
  • salt and pepper to taste
  • 1 cup shredded pepper jack cheese (or cheddar, queso blanco, or even parmesan)
  • 2 whole scallions, sliced thinly

Directions

  • Melt butter with olive oil in medium-sized saucepan.
  • Add the onion, garlic and chili, and sauté for 3 minutes.
  • Add the purslane, and toss to mix.
  • Add the stock, and cook until the purslane is tender, about 10 minutes.
  • Remove from heat and let cool until steam quits rising.
  • Pour soup into blender and purée until smooth.
  • Return mixture to saucepan on stove, and turn heat to low.
  • Whisk in cream, and heat thoroughly.
  • Divide soup into individual serving bowls, and top with shredded cheese and sliced scallions.

Warning: this soup is spicy! I like it that way, but if you happen to be heat-intolerant, you probably want to reduce or eliminate the chili pepper. That being said, I love the dichotomy of the creamy texture and the fiery bite.