Recipe by kelly in TO
Top Review by Kamark
It's always nice to find new amaranth recipes, and this is very good. I'd only ever used amaranth in wheat-free bread or hot cereal recipes before, but here it compliments the soup with a hearty, almost nutty taste very, very nicely. We like chunky soups, so I didn't puree it. Probably because of that, this wasn't very soupy, so we had it over basmati rice.
- 2 large leeks, sliced, white parts only
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1⁄2 cup amaranth
- 2 cups vegetable stock or 2 cups chicken stock
- 1 bay leaf
- 1 cup tomato puree
- 1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans, drained, divided
- 1⁄2 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 teaspoon salt
- freshly cracked black pepper
Directions See How It's Made
- Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. When the leeks are golden and soft add the garlic and cook for a minute, then add the amaranth, stock, bay leaf, and tomato puree, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
- Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
- Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.