Smoked Dulse-Asparagus Soup | Maine Coast Sea Vegetables

Yield: 4 Dinner Portions or 8 Appetizers

Ingredients:

  • 1, 1-2" Strip Alaria
  • 1 T Dulse Flakes
  • 1/2 C Smoked Dulse, cut into pieces
  • 1 Vegetable Bouillon Cube
  • 1 Large Onion
  • 3 T Unsalted Butter, divided
  • 2 lbs Fresh Asparagus
  • 1/2 C Heavy Cream
  • Fresh Lemon Juice, Sea Salt with Sea Veg, & Pepper to taste

Method:

Boil first four ingredients in 5 cups of water for at least 1/2 hour. Meanwhile, cut top 1" tip from each asparagus and cut the remaining stalks into 1/2" pieces and set aside. Sauté 2 T butter and onion until translucent. Then add the stalks and salt & pepper to taste, sauté for 5 minutes. Add the undrained seaweed broth. Simmer, covered for 20 minutes or until asparagus is tender. Puree with an immersion blender or in batches with a conventional blender until smooth. Stir in cream and lemon juice. Sauté asparagus tips in remaining 1 T butter with another handful of Smoked Dulse, if desired. Add the tips to the soup and adjust the seasoning as necessary. Enjoy!

    Dulse leaf (smoked)

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