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Seaweed Soup II
Seaweed Soup is a traditional Scottish recipe (from the Hebrides) for a classic soup of laver (sloke) cooked in milk or cream and finished with butter and vinegar. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Seaweed Soup.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+2 hours soaking)
Serves:
4
Rating: 
Tags : Wild FoodMilk RecipesScottish Recipes
The original recipe here called for 'sloke' which is the Hebridean word for laver, either green or purple. If you don't forage or can't get laver (which is becoming more commercially available) you can use dried nori at a pinch.
Ingredients:
100g laver (either
green laver or
purple laver), known as sloke in the Hebrides
200ml milk or cream
1 tbsp butter
1 tbsp vinegar
salt and freshly-ground black pepper, to taste
Method:
Wash the laver in cold water to remove excess salt and sand. If desired, you can then soak for about 2 hours in water with a little bicarbonate of soda added (this removes the bitterness).
Shred the seaweed then add to a pan with the milk. Cook, rubbing frequently with a wooden spoon, for about 40 minutes, or until the laver is tender. Season to taste with butter, vinegar, salt and black pepper. Either serve as soup in the milk, or drain and use as an accompaniment.
