Ballycastle Seaweed and Potato Soup
A comforting, creamy potato soup infused with savoury coastal dulse seaweed and finished with a swirl of double cream.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 265 kcal
Equipment
- •large heavy-based saucepan
- •chef's knife and chopping board
- •potato masher
- •soup ladle
Nutrition
Per serving, approximate
- Calories
- 265 kcal
- fat
- 13 g
- carbs
- 32 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 265 kcal
Instructions
- 1
Melt the butter in a large heavy-based saucepan over medium heat on the hob.
- 2
Add the sliced leek and diced onion to the melted butter.
- 3
Sweat the vegetables gently for 8 minutes until soft and translucent without browning.
- 4
Add the diced potatoes and stir to coat in the buttery vegetables.
- 5
Pour in the vegetable stock and bring the liquid to a gentle boil.
- 6
Reduce the heat and simmer uncovered for 15 minutes until the potatoes are tender.
- 7
Add the chopped dulse and whole milk to the pan.
- 8
Simmer gently for a further 10 minutes until the seaweed softens and releases flavour.
- 9
Crush some of the potato cubes with a masher to thicken the soup slightly.
- 10
Stir in the double cream and season with sea salt and ground white pepper.
- 11
Ladle into warm bowls and scatter with snipped chives before serving.
Chef's tips
Rinse the dried dulse briefly in cold water before chopping to remove any natural coastal grit. Do not boil the soup rapidly after adding the milk to prevent curdling.
Ingredient substitutions
- dried dulse → dried carrageen or dried nori flakes
- whole milk and double cream → unsweetened oat milk and plant cream for a dairy-free soup
Storage
Store chilled in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a small saucepan over low heat on the hob, stirring occasionally until hot.
Common mistakes to avoid
- •Skipping the quick rinse of the dulse, which can leave gritty sand in the soup.
- •Over-seasoning with salt before tasting, as dulse brings natural sea salinity.
Serving suggestions
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