6 cups of chicken broth
1 small onion, chopped with 2 cloves
1 garlic clove
4 cups of fresh or canned snap peas
2 cups of fresh cream, from can or long-life milk
1/4 cup of purslane, finely chopped
Salt and black pepper to taste
6 cups of chicken broth
1 small onion, chopped with 2 cloves
1 garlic clove
4 cups of fresh or canned snap peas
2 cups of fresh cream, from can or long-life milk
1/4 cup of purslane, finely chopped
Salt and black pepper to taste
In a pot, combine the broth, onion, garlic, and snap peas
Let it cook on the heat until the snap peas are cooked through
Remove the cloves and blend in a blender
Add the cream and purslane
Let it cool down
Refrigerate until serving time
When serving, place in bowls and sprinkle with purslane to taste.
