Fresh Kelp Soup RecipeOrigin: Britain Period: Modern |
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This soup is rather unusual, in that it's one of the few recipes you will commonly find for an edible kelp (Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp) are both good and are known as 'kombu' in Japanese recipes). When preparing raw kelp for this recipe, ensure you remove their olive-coloured outer membranes. The resultant soup is clear and can be used as a vegetarian stock for any soup or stew or can be used for cooking rice and vegetables. Ingredients
150g fresh edible kelp (Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp)) washed and with their olive-coloured membranes removed 
Fresh Kelp Soup Preparation:Method: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. |
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