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Carragheen Soup

Caragheen Soup is a traditional Irish recipe for a classic soup of carrots, bacon and celery that's flavoured and thickened with carragheen (Irish moss) seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Caragheen Soup.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Wild FoodPork RecipesVegetable RecipesIrish Recipes

This is a classic Irish soup using the seaweed, carragheen (also known as Irish moss) and that staple of so many Irish dishes, bacon. Carragheen will give any soup a thick texture and though this particular soup makes a feature of the carragheen itself about 50ml of dried carragheen can be added to any soup (or even stews) to give them body.

Ingredients:

200ml dried carragheen
4 slices lean bacon, chopped into small strips
450g carrots, chopped into small pieces
3 celery sticks, finely chopped
1 onion, finely chopped
1l water
salt, pepper and thyme, to taste

Method:

Add the dried carragheen to a large bowl and cover with plenty of water. Allow to soak for 15 minutes then wash the seaweed in a colander to remove any grit. Cut off any dry ends and chop into small pieces.

Add all the ingredients to a pot along with the 1l of water. Bring to a boil, reduce to a simmer and cook for 45 minutes, or until all the ingredients are tender. Tale off the heat, allow to cool slightly then purée in a blender. Return the soup to a pan, allow to heat through gently then serve in warmed soup bowls.