Portuguese Purslane Soup

Ingredients

• 3 tbsp oil
• 1 large onion
• 1 large carrot
• 4 cloves garlic
• 100 g of sausage
• 2 dl white wine
• 2 medium potatoes
• 3 l green herb stock / or chicken stock
• 50 g rice (2 handfuls)
• 2 bay leaves
• ¼ tsp cinnamon (gives a little warmth to the food)
• purslane to taste, about 2 dl chopped
• juice of ½ lemon
• parsley or peppermint to taste

Method

1. Sauté onion and garlic in oil.
2. After a few minutes, add sausage, carrots and white wine.
3. Cook for a while.
4. Add stock, then rice, potatoes, cinnamon and bay leaf.
5. When thoroughly cooked, puree after taste.
6. Finally, add the chopped purslane.
7. Boil for another 10 minutes.
8. Serve with lemon juice, parsley or mint, and a nice slice of bread.