Purslane, Watercress And Potato Soup With Crisp Lee

Name: Purslane, Watercress And Potato Soup With Crisp Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2-inch dice; 3 cups water; 1 1/4 cups loosely packed, stemmed purslane; 1 cup loosely packed watercress, heavy stems removed; 1 1/2 cups lowfat milk; 2 teaspoons kosher salt; Freshly ground pepper to taste

Servings: persons

1
Preheat the oven to 300 degrees.
2
Line a baking sheet with aluminum foil.
3
Spread the leeks out in a single layer on the sheet.
4
Bake until the leeks are dried and crisp, about 35 minutes.
5
Set aside.
6
Meanwhile, heat the olive oil in a medium saucepan over medium heat.
7
Add the onion and saute until softened, about 8 minutes.
8
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.
9
Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes.
10
Pass the mixture through a food mill and place in a clean pan.
11
Stir in the milk, salt and pepper.
12
Heat until warmed through.
13
Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves.
14
Serve immediately.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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 1/2-inch dice, and more.

Yes, Purslane, Watercress And Potato Soup With Crisp Leeks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Purslane, Watercress And Potato Soup With Crisp Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions