Purslane (Verdolagas) And Cilantro Soup - Tucson - cooking recipe

Ingredients

3 cups chicken broth
1/2 small onion, sliced into thin rings
3 -4 stewed tomatoes, chopped
1 teaspoon cilantro, chopped
1 pinch garlic salt
1 pinch salt
1 cup cooked purslane, chopped

Preparation

In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
Simmer 5 minutes, covered.
Add the chopped, cooked purslane. Stir.
Serve at once.