Spring Vegetable Soup

This is a lovely, fresh soup for spring. It was probably historically eaten as an antiscorbutic as most people came out of the winter with incipient scurvy. It calls for the use of purslane, which has the texture of watercress and a lemony flavour. If you don’t have purslane, either growing wild where you live or growing in your fields or vegetable garden, then use watercress.