Ingredients
- 3 tablespoons butter
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery (remove “strings†by peeling celery before dicing)
1/2 cup finely diced red bell pepper
1 teaspoon salt, or to taste
1/4 cup amaranth
1/2 cup quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups fresh or defrosted, frozen corn kernels
1 cup whole milk
2 tablespoons minced parsley
Description
Ingredients Indigenous To The New World, Like Amaranth, Quinoa, And Corn, Have A Natural Affinity. In This Soup, The Amaranth And Quinoa Add Substance And Subtle Flavor Variations To The More Familiar Taste Of Sweet Corn.
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