Seaweed Soup

Preparation info
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By F. Marian McNeill

Published 2015

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  • sloke, or dulse
  • milk
  • butter
  • pepper
  • vinegar or lemon juice


Steep a quantity of sloke as described above; then stew it in sufficient milk to make soup of the right consistency, rubbing it hard now and then with a wooden spoon or potato-beetle, until it becomes tender and mucilaginous. Strain if desired, or serve the weed in the soup. Season with pepper, and add butter and vinegar or lemon juice to taste.