Garlic and Potato Soup with Seaweed – Appetizer Entrée – Seakura-Sea of life

Instructions

Soak the heads of garlic in a bowl of water for half an hour to make peeling easier.
Drain and peel the cloves.
Chop the seaweed into very fine strips and put aside.
Place the chopped onion in a cold pot. On them, place the peeled garlic cloves and pour oil over them.
Add the potato cubes and cover.
Place the pot on a low flame, cook for 10 minutes, and take it off the heat before the onion and garlic turns brown. Leave covered for 10 more minutes without opening or stirring.
Remove the lid, stir and cover again. Return the pot to the heat and continue to cook for 3 more minutes.
Mix and add the wine and the stock. Add a bit of water if needed. Bring to a gentle boil while stirring and continue to cook until the soup thickens.
Season with salt, white pepper, and nutmeg. Taste and adjust seasoning,
Blend the contents with a stick immersion or regular blender, and add the seaweed strips.
Stir and garnish with more seaweed strips and chili oil. Serve immediately.

Garlic and Potato Soup with Seaweed – Appetizer Entrée

Ingredients for 4-6 portions

1 package rinsed and squeezed seaweed
6 whole heads of garlic
4 medium onions, peeled and roughly chopped
2 white potatoes, peeled and cubed
½ cup olive oil
Salt
White pepper
A pinch of nutmeg
2 cups vegetable stock or water
½ cup white wine