Postelein Cream Soup

Summary

Ingredients

• 2 medium potato (s)
• 2 handfuls Postelein (purslane)
• 330 ml water
• 1 teaspoon vegetable stock, yeast-free
• 1 clove garlic
• 1 tablespoon sour cream or soy cream
• Salt and pepper, from the mill

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Instructions

1. Cook the potatoes for about 15 minutes.
2. Peel and chop the garlic. Wash the linen.
3. Bring the water, vegetable stock and garlic to the boil, add the postage and let it collapse for about 5 minutes. Then add the boiled potatoes and purée finely with the blender. Add the sour cream or soy cream and season with salt and pepper.