Seaweed Soup RecipeOrigin: Fusion Period: Modern |
Ingredients
25g dried dulse 
Seaweed 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. Add the stock to a large pan along with the laver. Reduce to a simmer, cover and cook for 90 minutes, or until the laver is tender. At this point add the sea lettuce and dulse, return to a boil and continue boiling for a few minutes then reduce to a simmer. Take a ladle of the broth and stir into the beaten eggs to temper then pour back into the soup and stir vigourously to incorporate then remove from the heat. Season to taste, add the sesame seed oil then ladle into warm soup bowls, garnish with the shredded crisp-fried gutweed and serve. |
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