-
Makes
about 2 quarts
Author Notes
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! —inpatskitchen
Ingredients
1 cup
sprouted quinoa
2 cups
water
2 tablespoons
butter
2 tablespoons
olive oil
2
medium sweet onions
2
medium leeks (white and pale green part only)
1
large clove garlic
1 teaspoon
granulated sugar
1/2 teaspoon
aleppo pepper (optional)
1/2 cup
dry white wine
4 cups
chicken broth( plus more if you want a thinner soup..see note*)
2 cups
beef broth-
Salt and pepper for seasoning -
Thinly sliced green onion and crumbled bacon for garnish
Directions
- Cook the quinoa per package instructions. Normally you rinse the grain and combine it with the 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, leek, garlic, sugar and aleppo pepper(if using). Gently saute until everything softens but doesn’t brown. This might take about 20 minutes.
- Add the wine, chicken broth and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about ten 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 soup into bowls and garnish with green onion and crumbled 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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned…to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I’m definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
Makes about 2 quarts Author Notes 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! —inpatskitchen Ingredients 1 cup sprouted quinoa 2 cups water 2 tablespoons butter 2 tablespoons olive oil 2 medium sweet onions 2 medium leeks (white and pale green part only) 1 large clove garlic 1 teaspoon granulated sugar 1/2 teaspoon aleppo pepper (optional) 1/2 cup dry white wine 4 cups chicken broth( plus more if you want a thinner soup..see note*) 2 cups beef broth Salt and pepper for seasoning Thinly sliced green onion and crumbled bacon for garnish Directions Cook the quinoa per package instructions. Normally you rinse the grain and combine it with the 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, leek, garlic, sugar and aleppo pepper(if using). Gently saute until everything softens but doesn’t brown. This might take about 20 minutes. Add the wine, chicken broth and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about ten 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 soup into bowls and garnish with green onion and crumbled 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. I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned…to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I’m definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
Creamy Quinoa Onion Soup
