Ingredients with Measurements:
- 1/2 cup dried dulse seaweed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 4 cups water
- 4 medium potatoes, peeled and diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the dulse seaweed under cold water and chop it into small pieces.
2. In a large pot, sauté the onion and garlic over medium heat until soft and translucent.
3. Add the chopped dulse seaweed, vegetable broth, water, diced potatoes, thyme, rosemary, smoked paprika, salt, and pepper to the pot.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Stir in the heavy cream (if using) and adjust the seasoning to taste.
7. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium-low heat
Serving size:
This recipe serves 4-6 people
Nutritional information:
Calories: 160
Total fat: 3g
Saturated fat: 1g
Cholesterol: 9mg
Sodium: 700mg
Total carbohydrates: 30g
Dietary fiber: 4g
Sugar: 5g
Protein: 5g
Substitutions for ingredients:
- You can use any type of seaweed instead of dulse, such as nori or wakame.
- Chicken or beef broth can be used instead of vegetable broth.
- If you don't have heavy cream, you can use half-and-half or omit it altogether.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of drained and rinsed chickpeas or white beans for extra protein and texture.
Tips and tricks:
- Be sure to rinse the dulse seaweed well before using it to remove any sand or debris.
- If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Let it cool slightly before blending and blend in batches if necessary.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley or a sprinkle of smoked paprika.
Garnishes:
Chopped fresh parsley, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A mixed green salad with a vinaigrette dressing or a slice of garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to rinse the dulse seaweed well before using it to remove any sand or debris.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Dulse seaweed has been harvested and eaten for centuries in Ireland and Scotland. It is a rich source of vitamins and minerals and is often used in soups and stews.
Flavor profiles:
This soup has a savory and slightly salty flavor from the dulse seaweed, with a hint of smokiness from the paprika.
Serving suggestions:
Serve this soup as a starter or as a main dish with a side salad or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A