Crema De Verdolagas -- Cream Of Purslane Soup

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 cup scallion, chopped
• 1 garlic clove, peeled and minced
• 1 serrano chili, seeded and minced
• 2 lbs purslane, larger stems removed and very well cleaned
• 6 cups stock (either vegetable or chicken)
• 1 cup light cream
• salt and pepper, to taste
• 1 cup monterey jack cheese, shredded (or any mild melting cheese)

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.

butter, olive oil, scallion, garlic, serrano chili, purslane, stock, light cream, salt, cheese

Taken from www.food.com/recipe/crema-de-verdolagas-cream-of-purslane-soup-464390 (may not work)