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Union of Genius recipe: Celtic Kelpie chicken soup

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

Published: May 20, 2015
Categories: ,

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.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

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?


  • 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
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