Alentejo purslane soup with cheese and egg

Alentejo purslane soup with cheese and egg. Fresh purslane, Portuguese semi-fat fresh cheese, Raw peeled potato.

Roteiro do Alqueva

20 + 30 min · 4

Ingredients

• 300 g Fresh purslane
• 200 g Portuguese semi-fat fresh cheese
• 400 g Raw peeled potato
• 16 g Raw garlic
• 200 g Raw egg
• 150 g Raw onions
• 50 g Olive oil
• 1100 g Water
• 3 g Table salt

Preparation

1. Wash the purslane carefully and keep the tender leaves and stems. Dice the peeled potatoes; slice onion and garlic. Use fresh cheese with vegetable or microbial rennet.
2. Soften onion and garlic in olive oil for 5 minutes. Add potatoes, water and salt; simmer for 15 minutes. Add purslane and cook for 5 minutes.
3. Add thick slices of cheese and four eggs. Cover and simmer for 5–7 minutes until the whites set. Divide into four bowls.