For 4 People - Duration at least 30 min - Easy

In green , the ingredients available at the Farm.

Ingredients

• onions x2
• leek white x1
• butter - 2 tbsp
• mustard (optional) 1 tsp
• vegetable broth - 1 l
• purslane (winter) 300 g
• pepper

Preparation

1. Peel the onions, clean the white part of the leek and chop the whole. Melt them, 10 min, together, in the pan, in the butter, mixing often. Add the mustard, then add the broth and bring to the boil.

2. Wash the purslane, reserve a few leaves for decoration, pour the rest into the pan, lower the heat a little and simmer, ± 10 min, until the purslane has melted.

3. Mix the soup, pepper it, divide it into deep plates and serve it hot.