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!
