Kerry Dunnington's Curried Purslane Soup Is a Tangy, Creamy Delight

Kerry Dunnington’s curried purslane soup starts with a simple but time-consuming step. The recipe calls for removing the leaves from the plant’s stems, which can be slow but rewarding. Purslane itself is a succulent with tangy, peppery leaves often sold at farmers markets. The dish begins by cooking 1 cup of chopped white onion in 2 tablespoons of butter until soft. Curry powder is then added and heated for about a minute until fragrant.

Next, 8 cups of stemless purslane leaves go into the pot with 1 cup of water and 1 vegetable bouillon cube. The mixture is covered and simmered for roughly 15 minutes, or until the leaves are tender. Once cooled, it is blended into a smooth puree.

Half-and-half and salt are stirred into the puree until fully combined. The soup is then ready to be served immediately. The finished soup highlights purslane’s unique flavour. Its tangy, peppery notes pair well with the creamy, spiced base. The dish offers a fresh way to enjoy this seasonal green.