“Celtic Kelpie” Chicken Soup with Almonds, Kale and Dulse

Union of Genius Celtic Kelpie soup with Mara Seaweed Dulse Dulse Seaweed Flakes 30g Pouch - add to basket

Enjoy this deliciously filling soup, which brings a Scottish twist to the classic cream of chicken.

Serves 6
Time 20 mins prep, 40 mins cooking

Edinburgh soup aficionados, Union of Genius, make this stunning "Celtic Kelpie." It's a gentle soup, mild, creamy and comforting from the chicken, but with a savoury 'je ne sais quoi' from the seaweed. It's something of a personal favourite in Mara's marketing department!


  • 2 heaped tsp Dulse
  • 1 or 2 legs of chicken
  • 2 big potatoes, fine-chopped 
  • 1 big onion, fine-chopped 
  • 1 leek, fine-sliced
  • 4 cloves garlic, crushed
  • 100g shredded kale
  • 50g butter
  • 50g toasted sliced almonds
  • 1.5L chicken stock
  • 1 tsp horseradish sauce
  • Dash double cream
  • Black pepper to season


  1. Saute onions, garlic and leeks in butter with a dash of oil.
  2. Add potatoes and the stock, plus a splash of extra water if needed to cover everything.
  3. Bring to a boil and add the chicken legs. Simmer for 40 mins.
  4. Remove the chicken and allow it to cool slightly before shredding the meat and adding it back into the soup.
  5. Toast the almonds in a dry frying pan or in the oven. Watch to make sure they don’t burn.
  6. Add the almonds, Dulse, horseradish and cream. Season with pepper to taste.
  7. Leave the soup to cool and sit for a few hours (ideally overnight). This allow the flavours to meld.
  8. Stir the kale through the soup once reheated, just before you eat it.


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