28 February 2011

sunday soup, quinoa, leek & corn

I made this recipe last week and we kept it on hand for quick dinners and lunches, never actually sitting down to a proper meal. I adapted it from my new all-quinoa, all-the-time cookbook, Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming. I know, how do they have that many quinoa recipes? Well, they add it to just about anything for a little extra kick and dose of nutrients. Quinoa in your guacamole, your tuna noodle casserole, your hamburger. Quinoa in everything. They also share a ton of recipes using quinoa flour, healthying up even the most indulgent of desserts and treats. And then they put quinoa in this chowder, which gives it a thick, creaminess without any cream. Though you'll see that I added a bit of cream anyway, because that's how I do.

Quinoa, Leek & Corn Chowder
Ingredients
  • 2 tbsp butter
  • 1 medium onion, chopped
  • 1 large leek, sliced (I used both white and green parts)
  • 2/3 cup quinoa
  • 3 cups frozen corn kernels
  • 4 cups vegetable stock
  • 1 red bell pepper, chopped
  • 1-2 tsp chili powder
  • freshly ground black pepper
  • sea salt
Directions
  1. In a large stock pot, melt the butter and saute onion and leek until tender, about 7 minutes. Add in the quinoa and two cups of the corn and cook for another 5 minutes.  If needed, add a few drops of veggie stock or water to keep from sticking.
  2. Add the veggie stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes until quinoa is cooked.  Remove from heat and use an immersion blender to puree (alternatively, you could wait until the soup cools and then puree in batches in a food processor or blender). 
  3. Return to the stove on low heat and add the remaining 1 cup of corn, red pepper, chili powder, salt and pepper.  Heat through and serve! 
I added a splash of light cream at the end, just because I wanted to. This makes about six servings, I think. The original recipe only called for two cups of broth, but I really don't understand how that could work. I kept adding in broth until it looked more like soup but even with four cups it was a hearty, thick chowder. So you can experiment until it's to your liking.  The recipe also called for saffron threads, which would be amazing, but a small jar of them also costs about a thousand dollars so I chose to pay rent and utilities this month instead.  We all have priorities, and if yours is saffron then by all means, add in five or so strands to the soup and report back.

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