Recipe: “Celtic Kelpie” chicken soup with almonds, kale and dulse

  • 10
  • 4
  • Easy
Elaine Mason, founder of premium soup cafe Union of Genius, shares their recipe for Celtic Kelpie, one of Union of Genius’ own creations from a repertoire of well over an hundred soups. Celtic Kelpie is a light cream of chicken broth with almonds and seaweed - perfect for spring, should it ever arrive. It’s very popular at both the Union of Genius cafe on Forrest Road and at their soup van on George Square. Elaine is a firm believer that cooking soup ‘is not an exact science,’ but something to be enjoyed and perfected as you go. So taste the soup as you make it and feel free to adjust the ingredients to your liking.

Ingredients

  • 4 cloves garlic, crushed
  • 1 big onion, fine-chopped (300g)
  • 2 big potatoes, fine-chopped (600g)
  • 1 leek, fine-sliced (300g)
  • 100g shredded kale
  • 1 or 2 legs of chicken
  • 50g butter
  • Dash double cream
  • 1.5L chicken stock
  • 1 tsp horseradish sauce
  • 50g toasted sliced almonds
  • 2 heaped tsp dulse from Mara
  • Black pepper

Method

1. Saute onions, garlic, leeks in butter with a dash of oil.

2. Add potatoes and the stock, plus a splash of extra water if needed to cover everything.

3. Bring to a boil and add the chicken legs. Simmer for 40 mins.

4. Remove the chicken and allow it to cool slightly before shredding the meat and adding it back into the soup.

5. Toast the almonds in a dry frying pan or in the oven. Watch to make sure they don’t burn!

6. Add the almonds, dulse, horseradish and cream. Season with pepper to taste.

7. Leave the soup to cool and sit for a few hours (ideally overnight). This allow the flavours to meld.

8. Stir the kale through the soup once reheated, just before you eat it.

Celtic Kelpie is a gentle soup, mild and creamy but savoury from the seaweed.

And if you like this recipe, why not consider backing the Union of Genius Kickstarter campaign?

About The Author

Amy Brewer

A part-time soupmonger with Union of Genius, Amy also writes for Edinburgh Foody and Bite magazine. She has an encyclopaedic knowledge of Edinburgh's eating options, achieved through an unrivalled dedication to consuming everything the city has to offer. Amy's three great loves are bacon, craft beer and meal planning.

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About The Author

Amy Brewer

A part-time soupmonger with Union of Genius, Amy also writes for Edinburgh Foody and Bite magazine. She has an encyclopaedic knowledge of Edinburgh's eating options, achieved through an unrivalled dedication to consuming everything the city has to offer. Amy's three great loves are bacon, craft beer and meal planning.