Portuguese Purslane Soup With Alentejo Bread Recipe

Name: Portuguese Purslane Soup With Alentejo Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch purslane; olive oil to taste; 1 onion large, chopped in quarters; 2 garlic cloves chopped; 2 potatoes diced; 1 tomato chopped and seedless; salt to taste; eggs to taste; 1 bread Alentejo, or other dense bread; goat cheese; goat cheese

Servings: persons

1 bunch purslane
olive oil to taste
1 onion large, chopped in quarters
2 garlic cloves chopped
2 potatoes diced
1 tomato chopped and seedless
salt to taste
eggs to taste
1 bread Alentejo, or other dense bread
goat cheese
goat cheese

1
Start by thoroughly washing the purslane, then remove the leaves, and set aside.
2
Heat a pan with olive oil, add onions, and fry until translucent.
3
Add the garlic and stir for a little while more.
4
Add the purslane twigs and leaves, and let them soften, stirring occasionally.
5
Add the diced potatoes and tomatoes.
6
Finally, add enough water for the amount of servings you want to prepare.
7
Season with salt, cover, and simmer.
8
Five minutes before removing from heat, add the eggs to poach them.
9
Cut slices of Alentejo bread, and place in each bowl to be served.
10
Cover the bread with the soup, and garnish with slices of goat cheese.
11
Serve.

128

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch purslane, olive oil to taste, 1 onion large, chopped in quarters, 2 garlic cloves chopped, and more.

Yes, Portuguese Purslane Soup With Alentejo Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Portuguese Purslane Soup With Alentejo Bread

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