Acetabularia Algae and Kale Soup
Acetabularia algae may look like some alien kelp fronds, but once you boil the briny strands in hearty broth, they lose their velvet-soft texture and seaweed flavor, becoming more like chewy, slippery noodles with a slight crunch. In this soup, the algae provides textural intrigue akin to slippery udon noodles, while kale and chopped vegetables add heft and a nutritional boost. It's a uniquely earthy yet refreshing soup that's perfect for a light lunch or dinner.
Acetabularia algae, a type of green algae found in warm waters around the world, has been a staple in certain cultures for centuries. It's said that the ancient Greeks and Romans prized this algae for its medicinal properties, believing it could cure everything from headaches to indigestion. In recent years, this algae has gained popularity among modern-day foodies and chefs for its unique texture and flavor. But the road to culinary stardom for Acetabularia wasn't always an easy one. In the early days, many people were turned off by the algae's strong, briny flavor and slimy texture. But with a little culinary ingenuity, chefs began to discover ways to tame the algae's unappealing qualities while highlighting its unique texture. One of the most successful techniques is to boil the algae in a flavorful broth. This process mellows out the briny flavor and helps the algae develop an almost slippery, noodle-like texture. In this soup, Acetabularia algae takes center stage, providing a delightful textural contrast to the hearty kale and chopped vegetables. The soup is seasoned with a simple blend of garlic, oregano, and vegetable broth, allowing the natural flavors of the ingredients to shine through. The result is a surprisingly delicious and satisfying soup that's perfect for those looking for a healthy and flavorful meal. So if you're looking for a unique and delicious way to add some algae to your diet, give this soup a try.
Acetabularia Algae and Kale Soup Acetabularia Algae and Kale Soup Acetabularia Algae and Kale Soup Acetabularia Algae and Kale Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup dried Acetabularia algae
  • 4 cups vegetable broth
  • 1 bunch kale, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
Instructions
  1. Soak the dried Acetabularia algae in warm water for 10 minutes, or until softened.
  2. Drain the algae and rinse it well.
  3. In a large pot or Dutch oven, bring the vegetable broth to a boil.
  4. Add the softened algae, kale, celery, carrot, onion, garlic, and oregano to the pot.
  5. Reduce heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
  6. Taste and season with additional salt and pepper, if desired.
  7. Serve hot.
Why It Works
  • Soaking the algae in warm water before cooking helps to rehydrate it and remove some of its briny flavor.
  • Boiling the algae in a flavorful broth helps develop a more complex flavor and texture.