Total Steps
3
Ingredients
3
Tools Needed
3
Ingredients
- 150 gram Fresh edible kelp (Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp) washed and with their olive-coloured membranes removed
- 100 gram dried carragheen (Irish moss)
- 30 gram dried dulse
Instructions
Step 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 <a href="/W7VKDJHH">boil </a>and continue <a href="/W7VKDJHH">boiling </a>for 10 minutes, <a href="/R34ZSY3M">topping </a>the water up as needed. Drain then set aside to <a href="/GZFHJC5K">cool </a>a little before <a href="/QMX3H88P">shredding </a>finely and reserving.
Step 2
In the meantime, add the <a href="/RF7SRX43">dried </a>carragheen to a large bowl and cover with plenty of water. Allow to <a href="/NM2HN7TN">soak </a>for 15 minutes then <a href="/8BSVY4LZ">wash </a>the seaweed in a colander to remove any grit. <a href="/XZBDDD5G">Cut </a>off any <a href="/RF7SRX43">dry </a>ends and <a href="/6L7QNTJV">chop </a>into small pieces.
Step 3
Combine the kelp with the dulse and carragheen in a saucepan then cover with 1.5l of water and bring to a <a href="/W7VKDJHH">boil. </a><a href="/H3TYV2MZ">Reduce </a>to a <a href="/GFSF4J5F">simmer </a>and cook for about 30 minutes. Either <a href="/2262VYRW">ladle </a>immediately into bowls and <a href="/Y6MVNCHX">serve </a>hot as a <a href="/7NRWTTFN">soup </a>or pour into a bowl, allow to <a href="/GZFHJC5K">cool </a>then <a href="/ZSSVQ6FG">refrigerate </a>for at least 3 hours and <a href="/Y6MVNCHX">serve </a>as a <a href="/FK6MC4B6">chilled,</a> jellied, <a href="/Z8TD4L63">starter.</a>