Friday, November 1, 2013
Creamy Quinoa Onion Soup
I like using vegetables and grains as soup thickeners and often use rice, potatoes and carrots to make creamy soups without cream. This time I made a creamy onion soup using quinoa as the thickener. It's rich, filling and satisfying...and good for you too!
Makes about 2 quarts
1 cup quinoa
2 cups water
2 Tbl butter
2 Tbl olive oil
2 medium sweet onions
2 medium leeks (white and pale green parts only)
1 large clove garlic
1 tsp granulated sugar
1/2 tsp aleppo pepper (optional)
1/2 cup dry white wine
4 cups chicken broth (plus more if you want a thinner soup)
2 cups beef broth
Salt and pepper for seasoning
Thinly sliced green onion and crumbled bacon for garnish
Cook the quinoa per package instructions. Normally you rinse the grain and combine it with 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed. Set aside.
Slice the onions and leeks thinly and mince the garlic clove. In a 4 quart soup pot melt the butter and oil and add the onions, leeks, garlic, sugar and aleppo pepper. Gently saute until everything softens but doesn't brown. This might take about 20 minutes.
Add the wine, chicken and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about 10 minutes.
After 10 minutes, cool the soup a bit and then in batches, puree the soup until very creamy. return the soup to a clean pot and then re warm and taste for seasoning.
To serve, ladle the soup into bowls and garnish with some green onion and bacon.
NOTE: If you feel the soup is thicker than you like, thin it a bit by whisking in a little more chicken broth after pureeing.