Purslane Soup with Yogurt

Hello Dear Friends,

Days go on chasing days. I can't keep up with his speed anymore. River was born yesterday, but she will be 6 months old this week :) It is very enjoyable to rediscover the world with her. Especially our cat is very fond of Meatballs :) She reacts to him the most at home and calls him :)

Anyway, while the girl was sleeping, I thought I'd make a delicious soup from purslane that I washed with 723647824 water in the morning. It cooked quickly and I took it quickly, of course, it took the night to write the recipe.

After I wash the purslane, which I cut off the stems, for 1 turn, I definitely keep them in water with a little vinegar. Thus, sand and soil flow better, but be careful not to stay in too much vinegar water, leaves burn quickly.

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Ingredients for Purslane Soup with Yogurt Recipe

• Half a bunch of purslane
• 1 medium onion
• 1 cloves of garlic
• 2 tablespoon of rice
• 3-4 tablespoons of olive oil
• 5-6 glasses of water
• salt
• black pepper

For dressing:

• 1 glasses of yoghurt
• 1 egg yolk
• 2 tablespoons of flour (heaped)

Fabrication:

1. Extract the purslane and wash them until they are completely free of sand and leave to drain.
2. Chop the onion, garlic and drained purslane for edibles.
3. Whisk the yoghurt, flour and egg yolk you will use for a deep bowl dressing and set aside.
4. Take olive oil, onion and garlic in a pan and fry them until they turn slightly pink.
5. Add the rice and purslane and mix 1-2 times. Add the water and cook on medium heat until the rice is soft.
6. Transfer 1-2 scoops of the hot mixture into the seasoning and whisk quickly.
7. Add the seasoning, the temperature of which is equalized, to the soup and cook by mixing until it reaches the desired consistency.
8. Before removing from the stove, add salt and pepper, mix and serve hot.