Quinoa Soup

Name: Quinoa Soup
Total time: 2 h
Yield: 8 servings
Ingredients: 1 cup shelled peanuts (about 1/2 pound unshelled), optional; 4 tablespoons unsalted butter; 2 tablespoons annatto seeds (about 1/2 ounce); 2 large onions, peeled and finely diced; 5 large garlic cloves, smashed, peeled and chopped; 1 1/3 cups quinoa, rinsed well in sieve; 3 medium white potatoes, peeled and chopped into 1-inch dice (optional); 1 12-ounce package fried pork rinds (optional); 2 cups milk; 3 sprigs cilantro; 2 1/2 teaspoons kosher salt; Freshly ground black pepper, to taste

By Barbara Kafka

Total Time: 2 hours
Rating: (0)
Comments: Read comments

Featured in: Full-Bodied, Full-Flavored Soups, Without Stock

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

1cup shelled peanuts (about ½ pound unshelled), optional
4tablespoons unsalted butter
2tablespoons annatto seeds (about ½ ounce)
2large onions, peeled and finely diced
5large garlic cloves, smashed, peeled and chopped
1⅓cups quinoa, rinsed well in sieve
3medium white potatoes, peeled and chopped into 1-inch dice (optional)
112-ounce package fried pork rinds (optional)
2cups milk
3sprigs cilantro
2½teaspoons kosher salt
Freshly ground black pepper, to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
To prepare the peanuts, rub off the skins. They can be made ahead of time, or while the soup is cooking. Heat oven to 375 degrees.
Step 2
In a shallow baking dish toast peanuts in middle of oven for 5 to 10 minutes, or until a shade darker, being careful not to burn them. Cool peanuts completely and in a food processor, pulse until ground fine. (Do not grind to the point when oil is released.) Set aside.
Step 3
To make annatto butter, cut 2 tablespoons of the butter into 2 pieces. In a small saucepan, melt the butter over very low heat and add annatto seeds. Cook mixture, stirring occasionally, for 10 minutes and strain through a fine sieve into a glass jar. Discard the seeds.
Step 4
To make the soup, while the annatto butter is cooking, place the remaining butter into a medium stock pan over low heat to melt. Add the onions and garlic. Cook, stirring occasionally, until the onion is soft, about 15 minutes. Add the annatto butter, stirring until melted.
Step 5
Add the quinoa, 2 quarts of water and potatoes, if using, to the pan. Cover; bring to a boil. Reduce heat to low and simmer for 30 minutes.
Step 6
If using the pork rinds, add them now. Either way, continue to simmer for 30 minutes.
Step 7
Add the milk, cilantro, salt and pepper. If using the ground peanuts, add them now. Reduce heat to very low and simmer for 15 minutes.