Purslane, Watercress And Potato Soup With Crisp Leeks

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 ¼ cups loosely packed, stemmed purslane
• 1 cup loosely packed watercress, heavy stems removed
• 1 ½ cups lowfat milk
• 2 teaspoons kosher salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    207 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 7 grams protein; 4 milligrams cholesterol; 1238 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
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.
4. Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.

About 1 hour 30 minutes