1. In a medium-size saucepan, heat the butter and olive oil. 2. Add the scallions, garlic and chile and cook for 3 minutes. 3. Add the purslane and the stock and cook until the greens are tender, about 10 minutes. 4. Remove from the heat, cool a bit and then puree in the blender. 5. Return to the stove over a low heat and whisk in the cream. 6. Heat thoroughly. 7. Divide the cheese among 6 soup bowls and pour the hot soup over. ---------------------------------------------------------------------------
Nutrition
Ingredients
