Dulse and Pea Soup
Here the Dulse acts as a smoky, flavoursome replacement for ham stock. You will be surprised how fulsome the taste is here. Sprinkle the Dulse on at the end for a stunning dusky pink garnish.
Ingredients:
1 tbsp extra virgin olive oil75g roughly chopped onion
1–2 garlic cloves, finely chopped
1 medium potato, chopped
2 tsp Dulse (plus 1 tsp to garnish)
1 tsp chopped fresh tarragon
900 ml chicken stock
150g frozen or fresh peas
Sea salt and freshly ground
black pepper, to taste
Method:
Heat the olive oil in a large saucepan. Add the onion and garlic and cook over a medium heat for 5 minutes until soft but not coloured.Add the potato, Dulse and tarragon and sauté for another minute, stirring well. Now add half the stock, stir and simmer for 20 minutes until the potato is soft.
Pour this into an electric blender and add the peas and remaining stock. Blend until the desired consistency.
Pour the soup back into a clean saucepan and reheat gently, stirring frequently. Do not boil. Taste and adjust the seasoning.
Serve in warm soup bowls and sprinkle with extra Dulse for final flourish.
