Fresh Kelp Soup
By: Carrie Barr
Published: Monday, February 1, 2010 - 1:38pm

Ingredients




150 grams Fresh edible kelp (Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp)
100 grams dried carragheen (Irish moss)
30 grams dried dulse

Preparation

1 Add the dulse to a large bowl of water and leave to re-hydrate for about 10 minutes. Drain the re-hydrated seaweed and add to a saucepan along with the enough water to cover. Bring to a boil and continue boiling for 10 minutes, topping the water up as needed. Drain then set aside to cool a little before shredding finely and reserving. 2 In the meantime, add the dried carragheen to a large bowl and cover with plenty of water. Allow to soak for 15 minutes then wash the seaweed in a colander to remove any grit. Cut off any dry ends and chop into small pieces. 3 Combine the kelp with the dulse and carragheen in a saucepan then cover with 1.5l of water and bring to a boil. Reduce to a simmer and cook for about 30 minutes. Either ladle immediately into bowls and serve hot as a soup or pour into a bowl, allow to cool then refrigerate for at least 3 hours and serve as a chilled, jellied, starter.

About


Adapted from www.celtnet.org.uk.