Purslane, Watercress And Potato Soup With Crisp Leeks

Name: Purslane, Watercress And Potato Soup With Crisp Leeks
Total time: 1 h 30 min
Yield: Four 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

By Molly O'Neill

Total Time: About 1 hour 30 minutes
Rating: 4(5)
Comments: Read comments

Featured in: The Wild Bunch

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Ingredients

Yield:Four servings

2medium leeks, white and light green parts only, cut across into thin rings, rinsed well
1teaspoon olive oil
1medium onion, peeled and diced
2large baking potatoes, peeled and cut into ½-inch dice
3cups water
1¼cups loosely packed, stemmed purslane
1cup loosely packed watercress, heavy stems removed
1½cups lowfat milk
2teaspoons kosher salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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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.