Postelein Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Cook the potatoes for about 15 minutes.
- Peel and chop the garlic. Wash the linen.
- 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.
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