Crema De Verdolagas Cream Of Purslane Soup Food

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

Crema De Verdolagas -- Cream of Purslane Soup image

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

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)

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

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup image

Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..

Provided by strangelittlebeast

Categories Pork

Time 1h35m

Yield 5 bowls, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
6 guajillo chilies, seeded, deveined and stemmed or 4 california chiles and 2 guajillo chilies, prepared the same way
2 cups hot water
1 teaspoon white wine vinegar (or other mild white vinegar)
1 lb meaty pork neck bones
1 1/2 lbs country spareribs, cut into large chunks
2 -4 garlic cloves, crushed
1 medium onion, halved
salt, to taste
8 -10 ounces purslane, washed well, drained, and cut into 5 inch lengths

Steps:

In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

VERDOLAGA CON QUESO

Verdolaga Con Queso image

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. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M

Provided by Molly53

Categories Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

1 quart purslane, including tender stems
1/2 cup monterey jack cheese, shredded

Steps:

Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil.
Gently boil for about two minutes or until tender.
Drain the water and chop the purslane into smaller pieces.
Return the purslane to the frying pan and shred the jack cheese over it.
Keep the purslane in the pan just until the cheese melts, taking care not to over-melt the cheese.

Nutrition Facts : Calories 105.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 25.1, Sodium 151.4, Carbohydrate 0.2, Sugar 0.1, Protein 6.9

PURSLANE (VERDOLAGAS) AND CILANTRO SOUP - TUCSON

Purslane (Verdolagas) and Cilantro Soup - Tucson image

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

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

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

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Crema De Verdolagas Cream Of Purslane Soup Food

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

VERDOLAGA CON QUESO

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.

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