Fresh Kelp Soup


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


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.
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.
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.




Adapted from


1.0 servings


Monday, February 1, 2010 - 1:38pm


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