3 teaspoons extra virgin olive oil, divided
1 organic yellow onion, finely chopped
Sea salt, to taste (SI brand recommended)
3 cups fresh or frozen sweet corn kernels
Filtered or spring water
1/2 cup dulse, torn into small pieces, for garnish
In a medium sized soup pot, saute onion in 2 teaspoons olive oil with a pinch of sea salt for five minutes.
Add sweet corn and saute for 2 more minutes.
Add enough water just to cover vegetables and simmer for 10 minutes.
Blend with an immersion blender or vitamix until smooth.
In a cast iron skillet, pan-fry dulse in 1 teaspoon olive oil until crispy. Season with sea salt to taste and garnish with pan-fried dulse.