DIY



Curried Purslane Soup Recipe

This peppery purslane soup takes a little time to prepare, but the results are well worth the effort.



From "Tasting the Seasons"
January 2015

  • Purslane leaves
    Purslane (Portulaca oleracea) is often considered a weed. Instead of pulling it out, try eating it! Purslane leaves have a peppery flavor reminiscent of arugula.
    Photo by Fotolia/annavee
  • Tasting the Seasons
    Kerry Dunnington has compiled a variety of recipes in "Tasting the Seasons" that celebrate the different foods available throughout the year. Fast and fresh recipes for entertaining or family-style dining, along with humorous culinary stories, offer superb, perfectly seasoned dishes for any occasion.
    Cover courtesy Artichoke Publishers
  • Purslane leaves
  • Tasting the Seasons

Total Hands-On Time: 50 min

Preparation Time: 15 min

Cook Time: 35 min

Yield: 4 servings

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.

You can purchase this book from the MOTHER EARTH NEWS store: Tasting the Seasons.

Purslane is a sprawling succulent plant with delicious edible green leaves that have a tangy, peppery flavor similar to arugula. 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

Instructions:

1. In a medium pot over moderate heat, melt butter and sauté onion until tender.
2. Stir in curry powder and cook for about 1 minute or until fragrant.
3. 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.
5. Allow mixture to cool before transferring to a food processor or blender. Purée purslane mixture (in batches if necessary).
6. Transfer all puréed purslane back into the original pot. Add half-and-half and salt; stir until well blended.
7. Add pepper to taste. Serve immediately.

More from Tasting the Seasons:

Bacon and Potato Dinner Recipe
Whole Grain Cornmeal Bread Recipe


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. Buy this book from our store: Tasting the Seasons.


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