Thursday, November 08, 2007

Bay of Fundy dulse soup

I seem to have picked up the first cold of the season this week so dug out my vegetarian version of chicken noodle soup....Dulse Soup. I'm not sure from where this recipe originates - I might have said Scotland or Ireland (where irish moss and other dulse type seaweed is use for cooking as are oats) but the soy sauce negates that theory. Maybe it a Scot's version of miso?

DULSE SOUP

1 ounce dry dulse
5 cups water
1 tsp veg oil
1 med. onion, sliced thinly
1/2 rolled oats
2 Tbsp soy sauce


Rinse dulse briefly under cold water then immerse in fully in bowl of water. Place soup pot on med heat, add oil to heat, add onions. Cook a few minutes until strong onion smell fades. Add oats and stir a minute or so. Add dulse and water. Bring to a boil. Reduce heat and simmer with lid half off for 35 minutes. Remove from heat. Add soy sauce. Makes enough for 4 servings.

It really is good .... honest! For other posts about dulse, visit Drying Dulse on the Beach, Many Forms of Dulse, Got Dulse?, Do We Really Eat Seaweed?

3 comments:

Anonymous said...

This is actually a question. In this recipe, you call for "1/2 rolled oats." Is that 1/2 cup? Or 1/2 tablespoon? Or 1/2 teaspoon? Please clarify. Sounds yummy!

Margaret

Ann Diamond blog said...

Thank you - I'm going to try this!

Anonymous said...

I am making this soup for the third time today, It's a great recipe, good for doing cleanses minus the soy sauce. I just add fresh parsley at the end of cooking instead.