Rick Bayless's Purslane, Tomato, and Tomatillo Soup

By garciamoss

Ingredients

• 1 to 2 tablespoons of olive oil
• 1 large white onion, diced
• 2 garlic cloves, minced
• 1 (or more) jalapeno peppers, deseeded and minced
• 2 ripe tomatoes, diced
• 10 oz (about 5 medium) tomatillos, husked, washed, roughly diced
• 3 sprigs of thyme
• 2 bay leaves
• 2 large boiling potatoes (I used Yukon gold), peeled and diced
• 1 quart chicken stock
• 2 cups packed fresh purslane, chopped into 1-inch pieces (I use
• leaves, plus the thin stems at the top of the plants
• Salt
• Cilantro for garnish

Details

Servings 1
Adapted from kitchenography.typepad.com

Preparation

Step 1

1. In a 3-quart stockpot, heat the olive oil over medium heat. Add the onion and cook until translucent. Add garlic and jalapeno and cook until they're softened. Add the tomatoes and tomatillos and cook until they are almost dry.

2. Add chicken stock, potatoes, thyme sprigs, and bay leaves. Simmer until the potato is tender.

3. Add the purslane. Simmer until tender. (Rick Bayless and I differ on how long that takes. He says six minutes, I cooked mine for half that amount of time.) Remove the bay leaves and thyme sprigs. Serve garnished with cilantro.