Purslane soup is a typical Alentejo dish that is very tasty and simple to make. But, of course, it has tricks, like all dishes. Antónia Silva, cook at the Taverna do Trovador, in Redondo, taught us how to make the soup. Considered a weed, purslane is mainly eaten in the Alentejo and it is also here that it reaches its culinary peak. Purslane soup is quick and easy to make.
Ingredients
One bunch of purslane 4 half-aged goat’s cheese 3 heads of garlic 1 bay leaf 6 potatoes 2 teaspoons of sweet pepper Salt to taste Olive oil
Preparation
First of all, the purslane should be boiled to remove its acidity. After being squeezed, they are drained and are ready to be the basic ingredient of purslane soup.
The potatoes are peeled and cut into small cubes so they can fit on the spoon
The garlic heads are washed and the outer skin is removed, but they remain whole.
The cheeses (which should still be white in colour) are cut into four and briefly placed in water to remove excess salt.
When everything is ready, put olive oil in a pan until it covers the bottom and add all the ingredients: the purslane, potatoes, garlic and cheese, then sprinkle with sweet pepper (whose only function is to add a bit of colour to the purslane soup) and salt to taste.
Cover with water and bring to the boil. When the water is boiling, the dish should take about 15 minutes to be ready, depending on the strength of the heat. When the potatoes are cooked, the purslane soup is ready.
Serve in soup plates with bread (Alentejan bread, preferably), eat it and – if you’re emotional – cry for more. Antónia Silva prepared this delicacy for us at Taverna do Trovador. In this establishment, which opened in 2017, the tradition of Alentejo taverns is revived. There is good food and various snacks in a relaxed atmosphere. At the end of the day or late into the night, you can probably still hear the singing. António José, the owner, is one of Redondo’s troubadours, which is why the name fits this tavern like a glove.
