Seashore Soup

One evening when Bridget was first introduced to my parents, she volunteered to make a soup from ingredients she had gathered from the seashore. My Dad in particular, adored it. He repeatedly told anyone who would listen what a talented and special girl his son was marrying and how lucky I was to have met her. We share a similar recipe with you now.

Ingredients For 4 with second helpings
40g Butter
600g Sea Kale, washed, de-storked and shredded
200g Sea Lettuce or Dulse, rinsed and shredded
1 heaped tablespoon Flour
600ml Water
600ml Milk 
200ml Cream
2 Lemons, juice and zest
Freshly ground white pepper (use black if you don’t have it)

Method
• Melt the butter in a large heavy based pan over a moderate heat. Add the kale and seaweed, cook for 5 minutes to soften.

• Stir in the flour, cook for another 2 minutes.

• Add the water, milk and lemon, season with plenty of pepper, bring to the boil, turn down the heat, simmer for 20 minutes.

• Taste the soup for further seasoning and check the leaves are tender. Stir in the cream and serve hot with crusty bread and butter.