Purslane Soup Concentrate

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Wash the purslane, blanch in boiling salted water and shock in ice water. Then squeeze out well. Dice the shallots, sauté in the butter until soft and leave to cool. Mix the purslane with the shallots and fill into a Pacotizing® beaker. Pour in the vegetable broth.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) If necessary, Pacotize® 1x the soup concentrate and stir into a base soup (Veloté) and bring to the boil.
Tip: The concentrate can also be used as a flavoring for sauces. The concentrate can also be pre-Pacotize®d for mise en place and stored in the fridge.