The Snorgh and the Sailor

Make Samphire Soup!

The Snorgh with his soup-bowl

The Snorgh’s favourite dish is samphire soup. In fact, it’s the only thing that the Snorgh eats: morning, noon and night; and whilst we don’t advise that you live only on samphire soup, it can nevertheless be very tasty.

If you want to make samphire soup of your own, then the following recipe from David Kendal shows you how. Thanks David, for use of the recipe!

If you do decide to make yourself some samphire soup, then don’t be a grumpy Snorgh: invite some friends around to try it.

David Kendal’s
Samphire Soup

Samphire is a plant that grows near to the coast and in salt plains—you can buy it at fishmongeries. It’s delicious raw or cooked; if you want to get a feeling for the taste before trying the soup, just eat it boiled so it’s nice and tender.
Peel and roughly slice a medium-sized potato, then put the samphire in a pan with some water and boil it so that it’s nice and soft, but not to the point of being overdone; a little al dente will hurt no one at this stage, as the cooking will continue later. While that’s cooking, sauté the potato in a pan of about 50g of butter, but make sure the pan is big because you’re going to be cooking the rest of the soup in there later.

Once the potato looks pretty nicely cooked (such that you could take it out of the pan and just eat it) turn off the heat but leave the potato in. Then, once the samphire is done as described above, drain it in a colander and shove it all in the potato pan. Turn the heat back on and continue to sauté while you make up a tad more than a pint of stock. If you have fresh fish stock, use that; otherwise, use a vegetable stock cube (fish stock cubes tend to ruin the flavour of this soup.)
Put the stock in the pan and bring to the boil, then turn down and simmer gently for a few minutes. Finally, liquidise the lot.

Put a splash of single cream in and stir it (whipping cream will do if you don’t have single). If you want to store the soup, let it cool and keep it in the fridde or freezer.
Serve with an extra artistic swirl of cream on each bowl. Delicious.

Recipe licensed under Creative Commons BY-SA.