Mexican cuisine · Soups & Stews

Purslane Soup

Green soup of purslane with tart tomatillos, serrano chili and potato cubes, fresh and light.

Ingredients · for 4 servings

• 600 g purslane (verdolagas)
• 400 g tomatillos
• 400 g waxy potatoes
• 1 white onion
• 3 cloves garlic
• 2 serrano chilies
• 1 l vegetable stock
• 1/2 bunch cilantro
• 1 lime
• 3 tbsp oil
• Salt, pepper

Instructions

1. Wash the purslane, remove the thick stems and roughly chop the leaves; peel the potatoes and cut into 1.5 cm cubes.
2. Remove the papery husks from the tomatillos, rinse, and roast with the chilies in a dry pan for 8 min. until the skin blisters and darkens in spots.
3. Blend the roasted tomatillos and chilies smooth with half the cilantro and 100 ml stock.
4. Finely chop the onion and garlic and sauté in the oil in a pot for 4 min. until translucent, then pour in the tomatillo purée and simmer uncovered for 6–8 min. until the color shifts from light green to olive.
5. Add the remaining stock, add the potato cubes and simmer for 15 min. until tender; finally stir in the purslane and let it just wilt for 3 min.
6. Season with salt, pepper and lime juice, sprinkle with the remaining cilantro, and serve hot with warm tortillas.