Place the hiziki in a large bowl and pour enough boiling water on top to cover it by 2 inches. (If you do this, it would be a good idea to double the amounts, as some people will take a bit more than I’ve allotted here.)Īnother possibility is to combine all of the chopped vegetables and set a mound of the mixture in the center of each bowl of soup.Īfter chilling, the soup might have to be thinned slightly with vegetable stock (preferred) or water.įrom Great Vegetarian Cooking Under Pressure. Instead of stirring in the vegetable garnishes, you can serve them in small bowls, allowing each diner to choose among them. There are some interesting alternatives for finishing off the soup. (The soup should have a slight piquant edge.) Tips & Techniques Just before serving stir in tomatoes, cucumbers, green pepper, onion, olive oil, and vinegar to taste. Transfer to large storage container, cover, and chill. Remove the bay leaves and puree the soup in two to three batches in a blender (preferred) or food processor. If they are not, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until beans are done. Remove the lid, tilting it away from you to allow any excess steam to escape. Allow the pressure to come down naturally or use a quick-release method. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Place them in the cooker with water, oil (if needed), garlic, onions, bay leaves, paprika, and red pepper flakes. Cook until the shrimp turn pink, about 1 minute. Once quinoa is tender, add 1/2 pound peeled, small shrimp. Shrimp, Corn, and Quinoa Soup: Instead of water, use 4 cups of fish or clam broth. Use half-and-half or heavy cream instead of milk. Add the red quinoa when you add the amaranth. Variationsįor dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Note: The soup thickens on standing thin as needed with additional milk and add salt to taste. Divide into portions and garnish each with a little parsley. Stir in the milk and remaining tablespoon of butter. On close inspection, the amaranth will look like tiny opaque bubbles floating on the surface. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs’ “tails” may unfurl and float freely. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa has cooked for 10 minutes, stir the corn puree and remaining whole corn kernels into the soup. Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes. Stir in the amaranth and 3 cups of water. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt.
In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat.
0 kommentar(er)
