Crema De Verdolagas -- Cream Of Purslane Soup - cooking recipe

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1/2 cup scallion, chopped
1 garlic clove, peeled and minced
1 serrano chili, seeded and minced
2 lbs purslane, larger stems removed and very well cleaned
6 cups stock (either vegetable or chicken)
1 cup light cream
salt and pepper, to taste
1 cup monterey jack cheese, shredded (or any mild melting cheese)

Preparation

In a medium-size saucepan, heat the butter and olive oil.
Add the scallions, garlic and chile and cook for 3 minutes.
Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
Remove from the heat, cool a bit and then puree in the blender.
Return to the stove over a low heat and whisk in the cream.
Heat thoroughly.
Divide the cheese among 6 soup bowls and pour the hot soup over.