Carragheen Soup RecipeOrigin: Ireland Period: Traditional |
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This is a classic Irish soup using the seaweed, carragheen (also known as Irish moss) and that staple of so many Irish dishes, bacon. Carragheen will give any soup a thick texture and though this particular soup makes a feature of the carragheen itself about 50ml of dried carragheen can be added to any soup (or even stews) to give them body. Ingredients:
200ml dried carragheen 
Carragheen Soup Preparation:Method: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. Add all the ingredients to a pot along with the 1l of water. Bring to a boil, reduce to a simmer and cook for 45 minutes, or until all the ingredients are tender. Tale off the heat, allow to cool slightly then purée in a blender. Return the soup to a pan, allow to heat through gently then serve in warmed soup bowls. |
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