Adapted from a Recipe from Spirit of the Earth
Ingredients
3 tablespoons butter, divided between 2 tablespoons and 1 tablespoon
1 1/2 cups finely chopped leeks (white and light green parts) (or green onions)
1 cup finely diced celery
1/2 cup finely diced red bell pepper (or green bell pepper)
1/8 teaspoon salt, or more to taste
1/4 cup Amaranth grain
1/2 cup Quinoa, well rinsed
1/4 teaspoon dried thyme (or dried tarragon)
4 cups corn kernels (thawed if using frozen), divided between 3 cups and 1 cup
1 cup whole milk (or half-and-half, or heavy cream)
1 - 1-1/2 teaspoons Rain's Choice pure Mexican Vanilla Extract
2 tablespoons minced flat leaf parsley, garnishment (optional)
Directions
In a large, heavy pot, melt 2 tablespoons of the butter over medium heat. Stir in the leeks, celery, red bell pepper, and salt. Stir frequently until the vegetable are soft, 3-5 minutes.
Stir in the Amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the Quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
In a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water.Stir the corn puree and the remaining 1 cup of whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer 5 more minutes or until the Quinoa and Amaranth are tender.
Stir in the milk, vanilla extract and remaining tablespoon of butter. Add more salt, according to taste. Divide into portions and garnish each with a little parsley.
Note: The soup thickens on standing; thin as needed with additional milk or water.I used 2% milk (instead of whole) for the whole recipe and it was delcious.
Serves 6
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