To mark our halfway journey of our 100 day adventure with food, I am celebrating with showcasing some of the finest Irish ingredients.
Our soup today is Cream of Potato & Savoy Cabbage Soup adorned with silvers of Wexford Smoked Salmon served with a Carrot & Seaweed Bread.
The bread recipe does not belong to me but the wonderful chef Gerry Galvin (sadly deceased) of Drimcong House Restaurant in Co Galway.
He was before his time using Irish ingredients and bringing them to the highest table.
Carrot & Seaweed Bread.
25 grms of dried seaweed ( can purchase in health food stores) soaked for 5 minutes in water.
110 grms of butter, melted.
1 large carrot, grated.
50 grms of caster sugar.
Pinch of salt.
250 grms of plain flour.
1 1/2 teaspoon baking powder.
Cream of Potato & Savoy Cabbage Soup with Slivers of Wexford Smoked Salmon
1 tablespoon oil.
1 onion, peeled & roughly chopped
2 clove of garlic.
550 grms of peeled potatoes.
1 teaspoon nutmeg.
1 litre of vegetable stock.
1/4 head of Savoy cabbage sliced very thinly.
4 slices of smoked salmon.
A good glug of cream.