“Celtic Kelpie” Chicken Soup with Almonds, Kale and Dulse
Enjoy this deliciously filling soup, which brings a Scottish twist to the classic cream of chicken.
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
- Saute onions, garlic and leeks in butter with a dash of oil.
- Add potatoes and the stock, plus a splash of extra water if needed to cover everything.
- Bring to a boil and add the chicken legs. Simmer for 40 mins.
- Remove the chicken and allow it to cool slightly before shredding the meat and adding it back into the soup.
- Toast the almonds in a dry frying pan or in the oven. Watch to make sure they don’t burn.
- Add the almonds, Dulse, horseradish and cream. Season with pepper to taste.
- Leave the soup to cool and sit for a few hours (ideally overnight). This allow the flavours to meld.
- Stir the kale through the soup once reheated, just before you eat it.