Crema De Verdolagas Cream Of Purslane Soup Recipes

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Recipe courtesy of Bill Duncan.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Crema De Verdolagas -- Cream of Purslane Soup image

Steps:

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.

Nutrition Facts : Calories 208.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.2, Sodium 135.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 5.9

Ingredients

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)

PURSLANE (VERDOLAGAS) AND CILANTRO SOUP - TUCSON

Use tender, not tough purslane leaves. Purslane (verdolagas in Spanish) is a wild plant in the succulent family. It grows in Mexico and in the Southwest of the US.

Provided by Mme M

Categories Southwestern U.S.

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 7

Purslane (Verdolagas) and Cilantro Soup - Tucson image

Steps:

In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
Simmer 5 minutes, covered.
Add the chopped, cooked purslane. Stir.
Serve at once.

Nutrition Facts : Calories 32.5, Fat 1, SaturatedFat 0.3, Sodium 611.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.9, Protein 3.7

Ingredients

3 cups chicken broth
1/2 small onion, sliced into thin rings
3 -4 stewed tomatoes, chopped
1 teaspoon cilantro, chopped
1 pinch garlic salt
1 pinch salt
1 cup cooked purslane, chopped

PURSLANE PORK STEW

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h20m

Yield 8

Number Of Ingredients 12

Purslane Pork Stew image

Steps:

Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g

Ingredients

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
¼ cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

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Crema De Verdolagas Cream Of Purslane Soup Recipes

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

PURSLANE (VERDOLAGAS) AND CILANTRO SOUP - TUCSON

Use tender, not tough purslane leaves. Purslane (verdolagas in Spanish) is a wild plant in the succulent family. It grows in Mexico and in the Southwest of the US.

PURSLANE PORK STEW

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

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