2 tbsp butter

1 1/2 cups chopped leeks

1 cup finely diced celery

1/2 cup finely diced red bell pepper

1 tsp salt

1/4 cup amaranth

1/2 cup quinoa

1/4 tsp dried thyme

4 cups fresh or frozen sweet corn kernels, thawed

1 cup whole milk

2 tbsp minced parsley, for garnish

 

In a large pot, sauté the leeks, celery and bell pepper in 2 tablespoons of butter for about 5 minutes. Season with salt.  Stir in the amaranth with 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme and return to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Meanwhile, purée 3 cups of the corn with 1 cup of water in a blender or food processor. When the quinoa has cooked for 10 minutes, stir the corn purée and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 minutes. Stir in the milk. Divide into portions and garnish each with finely chopped parsley.