Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Portulaca soup is an Alentejo recipe strongly connected to field ingredients.
The portulaca brings a vegetal freshness, while potatoes, eggs, and cheese make the soup heartier.
Ingredients
- 1 bunch of cleaned portulaca
- 3 sliced potatoes
- 1 chopped onion
- 3 cloves of garlic
- 80 ml of olive oil
- 4 eggs
- Fresh or cured cheese in pieces
- Salt and pepper
Preparation method
- Sauté onion and garlic in olive oil.
- Add potatoes and hot water.
- Cook until the potato is soft.
- Add portulaca and cook quickly.
- Poach eggs in the broth.
- Serve with pieces of cheese.
Tips from Empório Portugal
- Portulaca cooks quickly.
- Cheese should be added when serving.
- The soup is better with generous olive oil.
Possible substitutions in Brazil
- Spinach or watercress can substitute portulaca as an adaptation.
- Cured Minas cheese works in Brazil.
Pairing
Alentejo white wine or iced tea. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.
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