Purslane is the weed growing in cracks in the pavement that most people try to get rid of. In Portuguese it is called beldroega, and it is the star of one of the oldest soups in the Alentejo: free, hardy, and faintly lemony.
Sopa de beldroegas is as simple as Portuguese soups get. Olive oil, garlic, onion, potatoes, and a big handful of those fleshy little leaves, simmered until the purslane melts and thickens the broth by itself. Traditionally it is served with a poached egg dropped in at the end, or a slice of day-old bread in the bowl, the same spirit as Sopa de Tomate Alentejana (recipe on the site) and Açorda Alentejana (recipe on the site).
It tastes a little like green lemonade in soup form. If you cannot forage it, you will find purslane at farmers markets from June through October, in Mexican grocers as verdolagas, and in many Asian markets. A substitute is listed below.
Sopa de Beldroegas Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more to serve
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- 5 cups (1.2 L) water or light chicken broth
- 8 oz (225 g) purslane, thick stems trimmed, leaves and tender stems chopped
- 1 bay leaf
- 1 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
- 4 large eggs (optional, for poaching)
- Day-old rustic bread, toasted, to serve
- Lemon wedges or a splash of white wine vinegar, to serve
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and cook gently for 6 to 8 minutes until soft and translucent but not browned.
- Stir in the garlic for 30 seconds, then add the potatoes, bay leaf, and salt. Pour in the water or broth, bring to a boil, then reduce to a simmer and cook for 12 minutes until the potatoes are nearly tender.
- Add the purslane and simmer 5 more minutes. It will wilt and slightly thicken the soup.
- Remove the bay leaf. Mash a few potato cubes against the side of the pot for a creamier body, or use an immersion blender for 3 or 4 pulses if you like it rustic-smooth.
- If using eggs, bring the soup to a gentle simmer, crack each egg into a small cup, and slide them in. Poach for 3 to 4 minutes until the whites are set. Cook the yolks longer if serving anyone who prefers them firm.
- Ladle into bowls over toasted bread, drizzle with olive oil, season with pepper, and serve with lemon or vinegar on the side.
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