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Spring Cabbage Soup with Crispy Seaweed From Darina Allen's Ballymaloe Seasons : Cooking from an Irish Country House 1998 
IngredientsCrispy Seaweed Ingredients Directions The idea of cabbage soup may not thrill you, but just try this one. Use the freshest, greenest cabbage and take great care not to overcook it. Cook and eat, don't reheat! The Crispy Seaweed can be used as a garnish or served separately, as an appetizer. Melt the butter in a heavy pan. When it foams, add the potatoes and onions and turn them in the butter until well coated. Sprinkle with salt and pepper. Cover and sweat on low heat for 10 minutes. Add the stock (heat it first if you want to speed things up) and cook until the potatoes are soft. Add the cabbage and cook, uncovered, until the cabbage is just cooked - a matter of 4 to 5 minutes. Keeping the lid off retains the green color. To make the Crispy Seaweed, remove the outer leaves from the cabbage and cut out the stalks. Roll the leaves into cigar shapes and slice across into the thinnest possible shreds with a very sharp knife. Heat the oil in a deep-fryer to 350 degrees F. Toss in some cabbage and cook for just a few seconds. As soon as it starts to crisp, remove and drain on paper towels. Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or just nibble; it is quite addictive - worse than peanuts or popcorn! Puree the soup in a blender or food processor. Taste and adjust the seasoning. Add the cream before serving. Serve alone or with a mound of Crispy Seaweed on top. Yield: Serves 6
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