Jesse Rivest's Blog
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Tuesday, October 31, 2006
Recipe: potato leek quinoa soup
Enjoy my loose measurements:
- 3 - 4 handfuls of small pieces of potato (skin on, do it)
- 3 handfuls of large pieces of potato (yes, skin is good)
- 2 handfuls of leek bottom, chopped
- 2 handfuls of leek green, in strips
- 1 - 2 handfuls of quinoa (organic, sure!)
- 1/2 - 1 tsp of ground cayenne, or hot chilis
- 1/2 - 1 tsp of ground turmeric
- 1 tsp of cumin (whole), or 1/2 tsp of ground
- 1 tsp of corriander seeds (whole), or 1/2 tsp of ground
- 1 small nib of ginger, chopped fine
- 1 gorgeous clove of garlic, chopped fine
- your favorite oil (ghee would be good, I used olive oil)
- some extra virgin olive oil for serving
- some salt
- boiling water
Method:
- saute leek bottoms in soup pot for a bit with cayenne, use enough oil to keep it liquidy
- make room in center of pot bottom and add ginger, keep a nice saute going
- make room in center of pot bottom and add garlic, ongoing saute (don't burn garlic)
- make room in center of pot for cumin and corriander, get them popping/sweating
- add small pieces of potato and cover with water
- add turmeric, stir, and boil vigorously for 10 minutes, be sure to avoid bottom sticking
- add leek greens, quinoa, and large pieces of potato, then add more water, then cover with lid and simmer (stir occasionally) until large pieces are cooked
- you don't want too much water - the base should be liquidy enough to simmer, and thick enough (from potato starch) to be considered stew
- add salt to taste
- serve with tasty extra virgin olive oil drizzled on top, and fresh corriander would be great
Post your comments if you have variations or improvements! Or a picture - this soup has beautiful, warm color!
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At 9:51 PM, November 01, 2006,
Jesse said...
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I made this soup again tonight, and confirmed that it is indeed warm and good, and that I did indeed make an error - put the salt in when you add the first bit of water, that way the potatoes get a chance to have some salt.
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At 9:49 PM, November 12, 2006,
Jesse said...
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Alrighty, I just made this soup again - tonight's was the best batch I've yet made, with cute little organice leeks and awesome organic potatoes (like new) that just WOULD NOT fall apart (the little pieces are supposed to go to mush). These potatoes caused the texture and flavor of the soup to be supreme, along with liberal salt content from the beginning. Oh, and some killer organic Turkish olive oil drizzled copiously over your serving before spooning into your mouth - mmmmm good.
The quinoa in this soup is gorgeous, but my mom made this soup with amaranth and said it was delicious! She warned to avoid too much ground corriander - she's going to try seeds next time. -
At 5:39 AM, November 13, 2006,
said...
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I made this soup with sweet potatoes (not yams) and amaranth instead of quinoa (they were out)and it was delicious!! If you don't have coriander seeds, do not use 1/2 ground coriander. Found it had a little bit of a bitter after taste. Use the seeds!! All in all, I loved it and hope to make it again soon!
