Hebridean Dulse Broth RecipeOrigin: Scottish Period: Traditional |
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Dulse is the seaweed, Palmaria palmata, also known as purple laver and it used to be a staple foodstuff for coastal communities in all the Celtic nations. The following recipe is a classic hebridean one. Ingredients:
25g dried dulse 
Hebridean Dulse Broth 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. Meanwhile peel the potato, cube and boil in water. When done mash the potato and set aside. When the dulse is done, drain and return to the pot then add the mashed potato, butter and lemon juice. Season with salt and black pepper then gradually stir-in the milk and return the pan to the heat. Allow to simmer gently for 20 minutes, stirring frequently. Serve in soup bowls, accompanied by crusty bread. |
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