Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn.
- 3 tablespoons butter
- 1 1/2 cups finely chopped leeks (white and light green parts)
- 1 cup finely diced celery (remove “strings” by peeling celery before dicing)
- 1/2 cup finely diced red bell pepper
- 1 teaspoon salt, or to taste
- 1/4 cup amaranth
- 1/2 cup quinoa, thoroughly rinsed
- 1/4 teaspoon dried thyme
- 4 cups fresh or defrosted, frozen corn kernels
- 1 cup whole milk
- 2 tablespoons minced parsley
How to make it
Note: The soup thickens on standing; thin as needed with additional milk and add salt to taste.
3 Variations to Try
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 the thyme. Once quinoa is tender, add 1/2 pound peeled, small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.
© Lorna Sass, Whole Grains Every Day, Every Way, Clarkson Potter (2006)