Wednesday Soup: Sopa de Beldroegas - Purslane Soup

What is Purslane? Believe it or not, most likely you have them growing in your yard and cannot wait to try to get rid of them as they are seen as a weed. But STOP... do NOT kill these amazing weeds. They make an amazing soup. And here it is:

INGREDIENTS

2 handfuls of purslane leaves
3 large onions cut in slices
2 whole garlic cloves
1 egg per person
1 bay leaf
2 medium size potatoes, peeled and sliced
1 tbsp of extra virgin olive oil
salt & pepper to taste
goat cheese

DIRECTIONS

1. Add the olive oil into a large pot and warm it to medium high
2. Add the onions and the garlic and cook until the onion slices are translucent
3. Add the purslane leaves and keep on mixing until the leaves are nice and tender (about 5 to 7 minutes)
4. Add about 8 to 10 cups of hot water, the bay leaf, potato slices and salt & pepper and lower the temperature to a simmer for about 20 minutes
5. Prior to serving poach the eggs in the broth
6. Place each egg in a soup bowl then the soup over it and serve with a few pieces of the goat cheese and serve immediately