Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with aluminum foil. Spread the leeks out in a single layer on the sheet. Bake until the leeks are dried and crisp, about 35 minutes. Set aside.
- Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 8 minutes. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
- Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes. Pass the mixture through a food mill and place in a clean pan. Stir in the milk, salt and pepper. Heat until warmed through.
- Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1016 milligrams, Sugar 9 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love