Springtime Purslane and Pea Soup
- Course: Soup
- Features: Gluten-Free
Summary:
Served hot or cold, this soup makes an elegant first course when garnished with a dollop of creme fraiche, sour cream or plain yogurt. It also makes a satisfying lunch when partnered with bread and cheese. Garnish it with a small sprig of chervil.
(4 servings)
Ingredients:
- 2 tablespoons butter
- 2 leeks (white and light-green parts only), washed and chopped
- 4 cups purslane, washed and patted dry
- 10 ounces frozen petite peas or about 2 cups fresh small peas
- 1 pound russet or Yukon Gold potatoes, peeled and cut into 3/4-inch dice
- 4 cups chicken or vegetable stock or broth
- Salt
- Freshly ground black pepper
Directions:
In a large stockpot over medium-low heat, heat the butter until the foam subsides. Add the leeks and cook, stirring frequently, until they are softened but not browned, about 8 minutes. Add the purslane, peas, potatoes, stock or broth and a pinch of salt. Increase the heat to high and bring the soup to a simmer. Reduce the heat to medium-low and simmer for 25 to 30 minutes. Remove from the heat; set aside to cool for at least 10 minutes.
Transfer the soup to a blender or food processor and puree to the desired consistency. If an exceptionally smooth soup is desired, strain the soup, discarding the solids. Return the soup to the pot, return to medium-low heat and cook, stirring, just until warmed through. If the soup appears to be too thick, add more stock or broth to taste. Taste and adjust the seasoning, adding salt and pepper accordingly. (May freeze the soup for up to 3 months; to thaw, transfer to the refrigerator a day or two before you plan to serve.)
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