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purslane, tomato and tomatillo soup
This is an adaptation of this recipe
I used tomatoes, purslane, fingerling potatoes and cilantro from Saturday’s foray to the farmer’s market. Since this was a last-minute dinner decision, I had to use canned tomatillos and dried thyme. Even with these substitutions, this was still one of the best soups I’ve ever made. I served it with toasted slices of my homemade honey whole wheat bread.
Ingredients:
- 2 tablespoons of olive oil
1 yellow onion, diced
2 serrano peppers, deseeded and minced
2 ripe tomatoes, diced
1 10 oz can whole tomatillos, drained and roughly diced
1/2 teaspoon thyme
2 bay leaves
8 fingerling potatoes, peeled and diced
1 quart chicken stock (I used homemade)
2 cups packed fresh purslane, chopped into 1-inch pieces (I used leaves, plus the thin stems at the top of the plants)
Salt
chopped cilantro for garnish
Directions:
In large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent. Add jalapeno and cook until softened.
Add the tomatoes and tomatillos and cook until juices are reduced.
Add chicken stock, potatoes, thyme, and bay leaves. Simmer until the potato is tender.
Add the purslane. Simmer until tender, about three minutes. Remove the bay leaves. Serve garnished with cilantro.
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