Purslane and Single-Clove Garlic Soup

Why people make this soup

Purslane is a humble wild green that, in the traditional view, is associated with cooling the system and acting as a kind of “cleanser” for the gut. In spring and summer, when bacteria multiply and undercooked food is an easy way to upset the stomach, a bowl of this tender, slightly tart soup is a comforting, gentle choice. Purslane is available at Chinese or Asian grocers, or online — look for plump, firm stems and bright green leaves.

Method

1. Trim the roots off the purslane, wash it well, and cut into segments. Peel and slice the garlic.
2. Bring a pot of water to a boil, drop in the purslane, blanch for 1 minute, then lift it out and rinse under cool water (this tames the sour-bitter taste and lowers oxalates).
3. Bring 1.2 L of fresh water to a boil. Add the garlic slices and the blanched purslane.
4. Boil for 10 minutes. Eat the soup together with the greens and garlic.

Nourilo’s Tips

This soup is light and fragrant and is traditionally considered helpful for those with the “three highs.” If you are cooking for more people, you can add a little lean pork to the pot. Remember: anyone who easily gets loose stools or diarrhea should skip it, and it must be avoided during pregnancy.