- 1 cup sprouted quinoa
- 2 cups water
- 2 Tbs butter
- 2 Tbs olive oil
- 2 medium sweet onions
- 2 medium leeks (white and pale green part only)
- 1 large clove garlic
- 1 tsp granulated sugar
- 1/2 tsp aleppo pepper (optional)
- 1/2 cup dry white wine
- 6 cups meat broth
To make your own high quality meat broth:
2. Fill the pot again with water, cover by a few inches. Cook over medium heat and bring to a simmer. Add the wine, ginger, and salt. Turn the heat to low and simmer until very tender, at least 2.5 hours.
3. De-fat the broth, either by skimming the fat from the top or by waiting for the soup to solidify overnight before removing the sheet of fat.
- Salt and pepper for seasoning
- Thinly sliced green onion and crumbled bacon for garnish
- Cook the quinoa per package instructions. Normally you rinse the grain and combine it with the 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed. Set aside.
- Slice the onions and leeks thinly and mince the garlic clove. In a 4 quart soup pot melt the butter and oil and add the onions, leek, garlic, sugar and aleppo pepper(if using). Gently saute until everything softens but doesn't brown. This might take about 20 minutes.
- Add the wine, chicken broth and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about ten minutes.
- After 10 minutes cool the soup a bit and then in batches, puree the soup until very creamy. Return the soup to a clean pot and then re warm and taste for seasoning.
- To serve, ladle soup into bowls and garnish with green onion and crumbled bacon
Adapted from: http://www.yummly.com/recipe/external/Bone-Broth-and-Dipping-Sauce-Serious-Eats-200648 & http://www.yummly.com/recipe/Creamy-Quinoa-Onion-Soup-377876?columns=4&position=1%2F57
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