Purslane, Watercress And Potato Soup With Crisp Leeks
- Total Time
- About 1 hour 30 minutes
- Rating
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Ingredients
- 2medium leeks, white and light green parts only, cut across into thin rings, rinsed well
- 1teaspoon olive oil
- 1medium onion, peeled and diced
- 2large baking potatoes, peeled and cut into ½-inch dice
- 3cups water
- 1¼cups loosely packed, stemmed purslane
- 1cup loosely packed watercress, heavy stems removed
- 1½cups lowfat milk
- 2teaspoons kosher salt
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
257 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 8 grams protein; 1017 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.
Private Notes
Comments
I made it with sweet potatoes instead of white potatoes and a little less salt, but it was still quite tasty.