Prep 20 mins
Cook 25 mins
A friend gave me this recipe in an effort to introduce quinoa into our diet. Quinoa is very good for you and it's yummy in this soup. Amaranth was also new to us - we found it at Good Foods in a bin where you only take as much as you'd like. I'm so glad I made this! Leftovers are yummy too. Maybe add more milk if it gets too thick. Also, I used skim milk instead of whole, but I added some extra unsalted butter.
- 3 tablespoons unsalted butter
- 1 1⁄2 cups finely chopped leeks (white and light green parts)
- 1 cup finely diced celery (peel celery before dicing if desired)
- 1⁄2 cup finely diced red bell pepper
- 1⁄4 teaspoon salt, plus more to taste
- 1⁄4 cup amaranth
- 1⁄2 cup ivory quinoa, thoroughly rinsed
- 1⁄4 teaspoon dried thyme
- 4 cups corn kernels (thawed if using frozen)
- 1 cup whole milk
- 2 tablespoons minced flat leaf parsley (optional)
- In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetable are soft, about 5 minutes.
- Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
- Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiney opaque bubble floating on the surface.
- Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
- Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
- For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
- Use half-and-half or heavy cream instead of milk.
- Use dried tarragon instead of thyme.
- Shrimp, Corn, and Quinoa Soup.
- Instead of water, use 4 cups of fish or clam broth. Use oregano instead of thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.
I am surprised no previous reviewers mentioned the texture of this soup. I made it as directed and found the flavor is good slightly bland but the texture is mealy. My 12 year old, who is very accustomed to eating the individual ingredients in this soup was unable to eat more than a few bites.
Well I substituted olive oil for butter using only about 2 tablespoon and soy milk unsweetened silk organic brand in place of the milk. I wouldn't say this recipe is horrible but I am on bowl one and wanna stop eating it. Beings I used all organic ingredients mostly I don't wanna waste it so I will have 2 suck it up for a week to polish it off. I was trying to introduce these 2 grains but I have had no luck with them. I think I taste that more than anything so if your a fan of the taste of these grains then I'm sure you would love this recipe. I personally think quinoa n amaranth are strong unlike what you read on the net. Overall though I can't say I would recommend this recipe at all. I would definitely say it is NOT bland. As for the texture this has been a major drawback for me n these grains. I hate the texture as well. In this recipe I am completely fine with the texture it's very nice. Looks wise it's very pleasing. Once the soy was added it gave it a nice smell but before that it stunk horrible like those stinky grains. I hate the smell of both! If u are dead set on trying it don't be a dummy like me and not break the recipe in half!
OMG!! I had bought some amaranth, not knowing what it was or how to cook it. This was my virgin voyage, and boy was it wonderful! DH is diabetic who controls his blood sugars by diet and exercise alone, and so we have been eating quinoa for a while. I made this exactly per the recipe, except that I substituted onion for the leeks and omitted the celery, as I did not have any. The red pepper really added to the flavor, and the corn was just so sweet and good. The best part... after eating dh's blood sugar was only 109, which was up only 10 points from before eating! Not only that, but it is so delicious, even my finicky 4-year-old ate it all up and asked for more. This will definitely be a staple dish in our house! Thanks so much, Lemon Drop!