veg meat & potatoes: Sea Vegetable Bisque

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* Exported from MasterCook *

 

Sea Vegetable Bisque

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 44

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small yellow onion -- chopped

1 celery stalk -- chopped

1 large all-purpose potato -- peeled and diced

4 cups vegetable stock

(see separate recipe)

OR water

1 2 inch kombu sea vegetable square

Salt

1/8 teaspoon cayenne

1 ounce dulse sea vegetable -- chopped

1 cup regular or soy milk

1 tablespoon mellow white miso paste -- DISSOLVED IN

1/4 cup warm water

1/4 teaspoon Old Bay seasoning

nori strips -- thin, for garnish

 

Serves 4 to 6

 

With three different varieties of sea vegetable, this soup is a powerhouse

of minerals and vitamins, including iron, potassium, magnesium, iodine, and

B vitamins. For the best quality, buy only certified organic sea

vegetables and miso paste, available at natural food stores.

 

Use a pair of scissors to snip the nori into thin strips.

 

1. Heat the oil in a large saucepan over medium heat. Add the onion and

celery cover, and cook, stirring a few times, until softened, about 5

minutes. Add the potato, stock, kombu, salt to taste, and cayenne. Bring

to a boil, then reduce the heat to medium-low and simmer until the potato

is very soft, about 20 minutes. Remove the kombu and stir in the dulse.

 

2. Strain the soup through a colander, reserving the broth. Transfer the

solids plus 1 cup of the broth to a food processor or blender. Process

until smooth. Return the mixture to the pan and stir in the remaining

broth, the milk, dissolved miso, and Old Bay seasoning. Warm the soup over

low heat, being careful not to let it boil.

 

3. To serve, ladle into bowls and garnish with thin strips of nori.

 

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