Fresh purslane is gently cooked with yogurt and garlic to make a light Aegean-style soup with a refreshing, slightly tangy flavor, perfect for warm days. It is finished with a mint butter sauce.
Whisk the yogurt thoroughly with the cornstarch until smooth. Gradually add the water to make a pourable mixture.
Bring the yogurt mixture and garlic to a boil, then cook over low heat for 10 minutes, stirring constantly. Keep stirring the entire time.
Add the chopped purslane and cook over low heat for about 8 minutes.
Melt the butter, add the dried mint, and toast for a few seconds. Drizzle over the hot soup and serve.
To keep the yogurt from curdling when it is added to boiling water, whisk it thoroughly with the cornstarch first, then pour it in slowly in a thin stream. This soup contains dairy and is not suitable for people with lactose sensitivity. Allergens: Contains milk and dairy products based on the ingredient list. Check packaged product labels for other allergens.
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