Purslane, Watercress And Potato Soup With Crisp Leeks
Published June 3, 1995
- Total Time
- About 1 hour 30 minutes
- Rating
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Ingredients
2 medium leeks, white and light green parts only, cut across into thin rings, rinsed well
1 teaspoon olive oil
1 medium onion, peeled and diced
2 large baking potatoes, peeled and cut into ½-inch dice
3 cups water
1 ¼ cups loosely packed, stemmed purslane
1 cup loosely packed watercress, heavy stems removed
1 ½ cups lowfat milk
2 teaspoons kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
48 grams carbs; 5 milligrams cholesterol; 240 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 1018 milligrams sodium; 9 grams protein; 9 grams sugar
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.