Once I decided that purslane was probably our most reliable summer green, I began to explore ideas to use it, besides tossing it to the chickens. Food and Wine posted a splendid recipe by chef Alain Coumont. He was my inspiration for this soup, although he would only vaguely recognize the influence in my final rendition.
I pureed all the ingredients of this soup for two reasons. One is that you tend to eat more green veggies if they are pureed. They go down easily. The second reason is that we have two little guys who will eat almost anything that is creamed and tasty. They do not question much about where the green comes from. Alleluia!
Alain serves his soup chilled and I’m sure that this would be wonderful chilled as well. Up to this point we have enjoyed it warm and at room temperature. If you are experiencing a steamy hot summer, do chill it first.
Cream of Tomato Soup
Use the best ingredients you can afford and impress everyone with this super-simple citrus vinaigrette salad dressing
Basil pesto: Capture the brightness of basil & even store it for the winter
Rugged Garlic Dressing to Wake Up Your Senses!
A bright cauliflower salad for winter and spring
Once you have this cajun seasoning on hand, you may try it in everything….
A gluten-free lightweight zucchini bread that is almost cake-like
Join the 3-Day Weight Loss Challenge!