Photography recipe
Fotografía Chef Signature Chef

Preparation:
Clean, peel and cook the carrot, celery and onion in abundant water with the quinoa, laurel leaves and parsley leaves. Then, remove the laurel and blend with the broth.
Separately, cook the amaranth 'al dente'; strain.
Add the cooked amaranth, salt, white pepper and single cream.
Serve with croutons and grated cheese.
 
This cream can...

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Preparation:
Clean, peel and cook the carrot, celery and onion in abundant water with the quinoa, laurel leaves and parsley leaves. Then, remove the laurel and blend with the broth.
Separately, cook the amaranth 'al dente'; strain.
Add the cooked amaranth, salt, white pepper and single cream.
Serve with croutons and grated cheese.
 
This cream can also be made with a squash velouté base! 
 

Recommendation: accompany with a mild lager or a white wine (preferably a Chardonnay)!  

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Ingredients 4 persons
  • 180 g quinoa
  • 40 g amaranth
  • 3 carrots
  • 1 small stick celery
  • 1 onion
  • 2 laurel leaves
  • 2 sprigs parsley
  • Salt & ground white pepper to taste
  • 100 g extra thick single cream.
Recipes. The Cook & Chef Institute