Cream of Quinoa & Amaranth
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
180 g quinoa40 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.
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)!
