PORRUSALDA WITH SEA MOSS
x2
Ingredients
2 carrots
2 leeks
2 potatoes
½ onion
1 clove garlic
25 g olive oil
500 g vegetable broth
5 g dehydrated sea moss
Prepared by
1. Hydrate the moss in half a liter of water for 5 minutes.
2. Peel the onion and garlic and chop finely.
3. In a pot put the olive oil with the onion and chopped garlic. Cook over low heat for 10 minutes.
4. Clean the leeks, leaving only the white part. Peel the carrots and potatoes.
5. Dice all the potatoes and slice the carrots and leeks.
6. Add the moss and chopped vegetables to the pot and sauté for 2 minutes.
7. Add the boiling broth and cook for 18-20 minutes. Ready to serve.
Presentation
The moss helps to bind the broth and we can add 3 g of seaweed salad on top.
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