Quinoa Soup

Name: Quinoa Soup
Yield: Makes about 14 cups (3.5 l); 8 to 10 first-course servings or 4 to 5 main-course servings
Cuisine: Ecuadorian
Ingredients: 2 large onions, very finely chopped; 5 large garlic cloves, smashed, peeled, and finely chopped; 2 tablespoons (30 g) unsalted butter; Freshly ground black pepper, to taste; 2½ teaspoons kosher salt; 3 sprigs cilantro; 2 cups (500 ml) milk; ¾ pound (360 g) fried pork rinds, optional; 1½ pounds (675 g) firm potatoes, peeled and cut into 1-inch (2.5-cm) cubes, optional; 1⅓ cups (240 g) quinoa, rinsed well in a sieve; 1 tablespoon Annatto Butter; Ground Roasted Peanuts, optional (recipe follows)

Preparation info

Makes about 14 cups 3.5 l ) ;
8 to 10
first-course servings or 4 to 5 main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

To me this is the mother soup of Ecuador, extremely simple and surprisingly good.

Ingredients

For the Refrito

2 tablespoons (30 g) unsalted butter
2 large onions, very finely chopped

Americas
Ecuador
Starter
Soup
Gluten-free

Method

For the refrito, in a medium stockpot, melt the unsalted butter over low heat. Stir in the onions and garlic. Cook, stirring, for 10 minutes, or until the onions are soft and translucent. Stir in the annatto butter and allow to melt.

Stir in the quinoa, 8 cups (