It is almost time for fresh sweet corn in most parts of the United States! Take advantage of the season and make this fresh corn soup. In this recipe, dulse is pan-fried until crispy and used to garnish the sweet and creamy soup. Dulse is a salty sea vegetable high in minerals that can be used in place of bacon or ham in sandwiches, salads, and soups. This soup can be served warm or cool. You may also garnish with fresh basil, mint, cilantro (as pictured), and/or scallion instead of dulse.Print
- 3 teaspoons extra virgin olive oil, divided
- 1 organic yellow onion, finely chopped
- Sea salt, to taste (SI brand recommended)
- 3 cups fresh or frozen sweet corn kernels
- Filtered or spring water
- ½ cup dulse, torn into small pieces, for garnish
- In a medium-sized soup pot, sauté onion in 2 teaspoons olive oil with a pinch of sea salt for five minutes.
- Add sweet corn and sauté for 2 more minutes.
- Add enough water just to cover vegetables. Simmer for 10 minutes.
- Blend with an immersion blender or vitamix until smooth.
- In a cast-iron skillet, pan-fry dulse in 1 teaspoon olive oil until crispy.
- Season with sea salt to taste and garnish with pan-fried dulse.