Purslane, Watercress And Potato Soup With Crisp Leeks

• 2 medium leeks, white and light green parts only, cut across into thin rings, rinsed well
• 1 teaspoon olive oil
• 1 medium onion, peeled and diced
• 2 large baking potatoes, peeled and cut into 1/2-inch dice
• 3 cups water
• 1 1/4 cups loosely packed, stemmed purslane
• 1 cup loosely packed watercress, heavy stems removed
• 1 1/2 cups lowfat milk
• 2 teaspoons kosher salt
• Freshly ground pepper to taste

1. Preheat the oven to 300 degrees.
2. Line a baking sheet with aluminum foil.
3. Spread the leeks out in a single layer on the sheet.
4. Bake until the leeks are dried and crisp, about 35 minutes.
5. Set aside.
6. Meanwhile, heat the olive oil in a medium saucepan over medium heat.
7. Add the onion and saute until softened, about 8 minutes.
8. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
9. Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes.
10. Pass the mixture through a food mill and place in a clean pan.
11. Stir in the milk, salt and pepper.
12. Heat until warmed through.
13. Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves.
14. Serve immediately.

leeks, olive oil, onion, baking potatoes, water, purslane, milk, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5749 (may not work)