Purslane (Verdolagas) and Cilantro Soup - Tucson

Name: Purslane (Verdolagas) and Cilantro Soup - Tucson
Prep time: 20 min
Total time: 20 min
Yield: 4-5 serving(s)
Ingredients: 3 cups chicken broth; 1/2 small onion, sliced into thin rings; 3 -4 stewed tomatoes, chopped; 1 teaspoon cilantro, chopped; 1 pinch garlic salt; 1 pinch salt; 1 cup cooked purslane, chopped

Submitted by Mme M

"Use tender, not tough purslane leaves. Purslane (verdolagas in Spanish) is a wild plant in the succulent family. It grows in Mexico and in the Southwest of the US."

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Ready In:: 20mins
Ingredients:: 7
Serves:: 4-5

ingredients

3 cups chicken broth
¹⁄₂ small onion, sliced into thin rings
3 -4 stewed tomatoes, chopped
1 teaspoon cilantro, chopped
1 pinch garlic salt
1 pinch salt
1 cup cooked purslane, chopped

directions

In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
Simmer 5 minutes, covered.
Add the chopped, cooked purslane. Stir.
Serve at once.