Purslane Soup with Goat Cheese Whipped Cream and Hazelnut Oil

Name: Purslane Soup with Goat Cheese Whipped Cream and Hazelnut Oil
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 2 bunches purslane; 1 yellow onion; 3 sprigs thyme; 1 potato (about 5 oz / 150g); 1 cup milk (250g); 3/4 cup light sour cream (about 7 fl oz / 20 cl, 5%); Hazelnut or pistachio oil; Roasted peanuts; 7 oz fresh goat cheese (200g); 3/4 cup heavy cream (about 7 fl oz / 20 cl, 30%); Salt and pepper

sans nom @cook_39738270

Purslane Soup with Goat Cheese Whipped Cream and Hazelnut Oil

sans nom @cook_39738270

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Ingredients

15 min

Serves 4 servings

Soup
2 bunchespurslane
1yellow onion
3 sprigsthyme
1potato (about 5 oz / 150g)
1 cupmilk (250g)
3/4 cuplight sour cream (about 7 fl oz / 20 cl, 5%)
Hazelnut or pistachio oil
Roasted peanuts
Whipped Cream
7 ozfresh goat cheese (200g)
3/4 cupheavy cream (about 7 fl oz / 20 cl, 30%)
Salt and pepper

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Steps

15 min

1

Start with the soup: In a saucepan, add the purslane and the peeled, chopped potato. In a skillet, sauté the onion in hazelnut oil until golden.
2

Once the onion is golden, add it to the saucepan. Pour in the milk and light sour cream.
3

Cook until the potato is tender, then blend until smooth.
4

For the whipped cream: In a bowl, combine the goat cheese, heavy cream, salt, and pepper (I personally added wild garlic as well). Whip with a mixer or use a siphon until fluffy.
5

To serve, place the roasted, crushed peanuts at the bottom of each bowl, add the soup, top with the goat cheese whipped cream, and finish with a little decorative touch.
6

Taste the soup on its own to adjust the seasoning if needed. Enjoy!