• strainer
• bowl
• knife
• large heavy-bottomed pan
• wooden spoon

• ¼ c arame (seaweed)
• 2 T butter
• 2 medium yellow onions, diced
• salt
• 1 T garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 2 pounds Yukon gold potatoes, diced
• 2 bay leaves
• 4 c vegetable stock
• 2 c heavy cream
• 2 T fresh parsley, chopped
• 1 T fresh thyme, chopped
• black pepper

Meanwhile, melt butter over medium heat, add onion and ½ t salt, and sauté, stirring occasionally, about 10 minutes, until soft and translucent. Add garlic and sauté another minute, then add celery and carrot. Cook 5 minutes, then stir in arame, potatoes, bay leaves, and stock, and bring to a boil.

Reduce heat to low and let simmer about 20 minutes, until potatoes and carrots are just cooked.

Add cream and herbs, and simmer over low heat, stirring frequently, for 10 minutes. Remove bay leaves, season with salt and pepper, and serve.

Recipe from Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

Buy it: Amazon.com | Amazon.co.uk

Mock Meat Recipes     Soup Recipes     Vegetarian Cookbooks     Vegetarian Recipes A to Z