Purslane is a sprawling succulent plant with delicious edible green leaves that have a tangy, peppery flavor similar to arugula. This makes it a worthy candidate for Kerry Dunnington’s Curried Purslane Soup Recipe It takes some time to remove the leaves from the stem, but it’s well worth the effort; expect your guests to come back for seconds. Purslane is usually found at local farmers markets.
Ingredients
- 2 tablespoons butter
- 1 cup chopped white onion
- 2 tablespoons curry powder
- 1 cup water
- 1 vegetable bouillon cube
- 8 cups purslane leaves (1 large, heavy bunch), stems removed
- 1 cup half-and-half
- 1 teaspoon salt
- freshly ground black pepper, to taste
Directions
- In a medium pot over moderate heat, melt butter and sauté onion until tender.
- Stir in curry powder and cook for about 1 minute or until fragrant.
- Add water and vegetable bouillon cube, bring mixture to a boil and add purslane leaves. Cover and simmer for about 15 minutes or until leaves are tender.
- Allow mixture to cool before transferring to a food processor or blender. Purée purslane mixture (in batches if necessary).
- Transfer all puréed purslane back into the original pot. Add half-and-half and salt; stir until well blended.
- Add pepper to taste. Serve immediately.
More from Tasting the Seasons:
Reprinted with permission from Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh and Fun by Kerry Dunnington and published by Artichoke Publishers, 2014.
Tasting the Seasons (Artichoke Publishers, 2014), by Kerry Dunnington, offers an innovative approach to seasonal cooking, with recipes to interest cooking aficionados and beginners alike. Commentary that informs and inspires a sustainable approach to home cuisine and entertaining accompanies the dozens of flavorful recipes Dunnington has included, creating an eco-friendly, all-occasion cookbook.
