& potato Soup
For the soup
1 large handful of fresh Sargassum
240 ml apple cider vinegar
1 litre boiling water
1 tbsp honey
1 onion, chopped
1 litre chicken or vegetable stock
Salt and pepper to taste
For the Soda Bread croutons
1 large slice of soda bread diced into ¼ inch cubes
First soak the Sargassum seaweed in fresh water for approx. 10 minutes to remove salt residue and any sand or grit from the seaweed.
Meanwhile, fill up a pot with 900ml of water, 240ml apple cider vinegar and the honey and bring to the boil.
Place the washed sargassum in a large bowl or pot and pour the hot liquid over it. Reserve for later.
In a large saucepan, melt the 50g of butter. Add the chopped onion and the potatoes and allow to gently cook for approx. 2 minutes. Pour the chicken/vegetable stock into the pot and let simmer for 30 minutes.
While the saucepan contents are simmering, prepare the soda bread croutons by heating up some oil in a frying pan and frying the diced soda bread until golden brown. Use a slotted spoon to remove the croutons from the oil and once removed, drain on absorbent paper towels (reserve for later).
Once the potatoes and stock have been simmering for 30 minutes, add a handful of drained pickled sargassum to the simmering pot (reserving a few fronds to garnish and continue to simmer for a further 3-5 minutes.
Remove from the heat and using a stick blender, blend the contents of the pot together and season with salt and pepper to taste.
Serve hot with a sprinkle of soda bread croutons and a dash of pickled sargassum on top.