Cream of Watercress or Purslane Soup

The 1995 edition of Joy of Cooking offers the following purslane recipe (and others) and notes that purslane was Gandhi’s favorite vegetable. The following recipe has been tested in our home kitchen.  Please note that we washed and spin-dried the purslane, removed any tough stems, and then chopped it up (including the stems) before the sauté step that is where the following recipe begins.


Sauté 1-cup of purslane in butter until just wilted.

Add and cook gently, about 3 minutes, salt, white pepper, paprika and ½ cup of white wine.

Remove from the heat and add 4 cups of light cream.  Heat but do not boil. Serve at once.