Directions:
- In a medium-size saucepan, heat the butter and olive oil.
- Add the scallions, garlic and chile and cook for 3 minutes.
- Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
- Remove from the heat, cool a bit and then puree in the blender.
- Return to the stove over a low heat and whisk in the cream.
- Heat thoroughly.
- Divide the cheese among 6 soup bowls and pour the hot soup over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.79 Kcal (1251 kJ) | ||
| Calories from fat | 180.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.03g | 31% | |
|---|---|---|---|
| Cholesterol | 40.18mg | 13% | |
| Sodium | 780.47mg | 33% | |
| Potassium | 1319.67mg | 28% | |
| Total Carbs | 11.71g | 4% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 17.91g | 36% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.5mg | 20% | |
| Calcium | 421.1mg | 42% | |
| Amount Per 100 g | |||
| Calories | 61.38 Kcal (257 kJ) | ||
| Calories from fat | 37.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 31% | |
|---|---|---|---|
| Cholesterol | 8.25mg | 13% | |
| Sodium | 160.33mg | 33% | |
| Potassium | 271.09mg | 28% | |
| Total Carbs | 2.41g | 4% | |
| Sugars | 1.35g | 26% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 3.68g | 36% | |
| Vitamin C | 6.9mg | 56% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.7mg | 20% | |
| Calcium | 86.5mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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