Soup Tuesday: Sveppa Og Sala Súpa, Mushroom And Dulse Súpa - The Reykjavik Grapevine

Soup Tuesday: Sveppa Og Sala Súpa, Mushroom And Dulse Súpa

Soup Tuesday: Sveppa Og Sala Súpa, Mushroom And Dulse Súpa

Published January 21, 2016

York Underwood
Photos by
York Underwood

All the soups I’m making in January are vegetarian (damn New Year’s Resolutions!).

Cream of mushroom soup is a really simple and comforting soup, but it can be made even better with Dulse (Söl). Dulse is a seaweed found in Iceland, Ireland and on the east coast in Canada. It’s packed with micronutrients and has a great complex flavour to really make your creamy soup have some more depth in its flavour.

This soup is great for picky eaters (children) to try something different, but isn’t too “weird” for them not to be able to handle it. It’s a very simple flavour with some umami punch to give the richness of the cream and mushrooms something a bit more exciting.

Also, truffle oil gives it a really rich aroma and makes the soup appear fancy.

Weird fact: truffle oil is strangely inexpensive in Iceland.

Top hat and monocle sold separately.

Sveppa og Sala Súpa: Mushroom and Dulse Soup

Preparation time: 10 minutes

Cooking time:   30 minutes

Ingredients:

2    Cloves of Garlic

7     Large Potatoes

600g     Sliced Mushrooms

1     Package of Dulse

2L   Cold Water

1L    20% Cream

Salt, Pepper, (optional) Black Truffle Oil and enough Vegetable Bouillon for 2L of water and two tablespoons of Butter.

Directions:

  1. Sauté your sliced mushrooms in butter in your pot at medium heat.
    Sliced Mushrooms

2. Finely dice your dulse (söl) and add it to the pot. Taste a little piece of it. It’s got a great umami flavour.

Dulse Söl

3. Rinse and chop your potatoes into 0.5 cm pieces and add to the pot.

 

Potato

4. Add water and bouillon to the pot and bring to a boil. Cook everything for about 15 minutes.

 

Dulse and Mushroom broth

5. Make sure the pot isn’t boiling and add the cream. Drizzle in some black truffle oil and season with salt and pepper. Serve with a nice piece of toast or garnish with some more dulse. Enjoy!

Dulse and Mushroom

Remember to share this recipe with your friends and loved ones.

Also, send us your recipes. Let’s get through this winter together.

One Soup Tuesday at a time.

WTF is a Soup Tuesday?

As the sun yet again makes her life-draining descent towards winter solstice, it becomes clear: fall has arrived. The darkness in store will likely bring a lot of you down, but don’t fret or give up—there are a number of methods for fighting off the winter blues: Reading, lýsi, sex, drugs, alcohol, and—of course—soup. Now, doing most of those things would be mostly inappropriate, if not illegal, at the Reykjavík Grapevine’s offices (if it were one of those “appropriate” offices)—except for maybe the lýsi and reading. And of course, the soup.

Lýsi is kinda disgusting and reading is for nerds, so to combat the coming full-scale attack of the SADs, we decided to started a new tradition to help us make it through the coming winter: SOUP TUESDAYS. Yes! Soup Tuesdays! Every Tuesday, we’ll be making a different soup in our shitty little office, document the process and then show you how to make one for yourself.

You can also send us your best recipes (on Facebook, Twitter, Instagram or email), with a photo, so we can share soup knowledge throughout the world. Together we can make it through the bad weather.

Solace and Solidarity in Soup.

Happy Soup Tuesday.

 


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