Sopa de Boldroegas (Portuguese Common Purslane Soup)
Sopa de Boldroegas (Portuguese Common Purslane Soup) is a traditional Portuguese recipe for a classic raw wild food soup of purslane, onion and potato served on a bed of bread with poached egg and cheese. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Portuguese Common Purslane Soup (Sopa de Boldroegas).
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This is the classic Portuguese soup (from the the Alentejo region) of purslane, onion and potatoes on a bed of the local bread (use any good crusty bread) topped with goat’s cheese and poached eggs.
Ingredients:
1 large bunch of purslane (boldroegas)
1 onion, chopped
2 garlic cloves, thinly sliced
2 bay leaves
120ml (1/2 cup) olive oil
Sea salt and freshly-ground black pepper, to taste
5 medium potatoes, scrubbed, peeled and sliced
Water
4 eggs (one per person)
6 thin slices crusty bread, halved
100g (3 ½ oz) cured goat’s cheese (or hard white sheep’s cheese)
Method:
Chop the onion and fry it with the garlic in a saucepan together with the oil, bay leaf, salt and pepper until soft and translucent (about 4 minutes). Add the cleaned and washed purslane and fry for about 2 minutes longer, until just wilted.
Add potato slices then pour in enough water to cover by about 3cm (1 in), bring to a simmer, cover and cook for about 15 minutes, or until the potatoes are just cooked.
When the potatoes are cooked, check that there is enough liquid for a soup; if not enough, add a little more water, then add the eggs and let them poach.
Remove the eggs with a slotted spoon and set aside. Pour the stock, potatoes and purslane over the bread, then nestle in the goat cheese slices and poached eggs.
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