The following seaweed recipe was supplied by by Professor Ole G. Mouritsen, a lifelong seaweed enthusiast and author of the excellent publication Seaweeds, edible, available & sustainable published by the University of Chicago Press and available from April 2013.
St. Patrick's Day cabbage soup
St. Patrick, The Patron saint of Ireland is celebrated every March 17th. His name was given to a traditional Irish cabbage soup, which was originally made with the help of the red alga carrageen (Chondrus crispus). In some calssical recipes, this soup includes dulse instead of carrageen.
- 15 g dried carrageen, cut into small pieces
- 400 ml savoy cabbage, finely chopped
- 3 medium sized potatoes, peeled and diced
- 100 g mushrooms, sliced
- 1 medium onion and 1 clove of garlic, finely chopped
- a few sprigs of parsley, coarsely chopped
- 1 liter chicken bouillon
- 25 g of butter
Soak the seaweed in cold water. Melt the butter in a large pot and add the onion, garlic and potatoes and fry lightly for 5 minutes. Add the cabbage and mushrooms. When all the ingredients are soft, add the chicken bouillon and the carrageen. Allow the soup to simmer for 10 minutes and season to taste with pepper and salt and chopped parsley. Serve immediately and enjoy! Happy St. Patrick's Day or in Gaelic, sásta Lá Fhéile Pádraig!!