Quinoa soup with pork!
For the first time, I checked out a cookbook from the local library. It is called "The South American Table", by Maria Baez Kijac. So far it has been a treasure trove of delicious recipes. The book starts with a quick geography and history lesson about South America, then dives into the good stuff... soups, meats, grains, drinks, appetizers, desserts.... Yum!
The recipe I share here, for quinoa soup with pork, may initially seem daunting with it's large cast of ingredients, but don't be deterred! Most of the ingredients are standard household fare and I am pretty sure everything else will only require one trip to a standard grocery store with a butcher counter. This soup is well worth the effort!! (I made it this last weekend and Will and I both had second servings.)
Ingredients
- 2 Tbs olive oil
- 1 tsp paprika
- 1/2 cup chopped scallions (white and 1 inch green part)
- 1 cup chopped leeks (white and 1 inch green part)
- 1 medium sized, ripe, firm tomato - peeled and chopped
- 4 garlic cloves mashed into a paste with 1 tsp of salt and 1/4 tsp of freshly ground black pepper
- 1/2 tsp ground cumin
- 1 pound of lean pork shoulder- cut into 1/2 inch cubes
- 6 cups hot water
- 1 pound of boiling potatoes - peeled and cut into 1 inch cubes
- 3/4 cup of quinoa - cooked
- 1 cup frozen peas
- 2 tsp dried basil
- dash of cayenne pepper
Directions
- Heat the oil in a large soup pot over low heat - add the paprika and warm for 1 minute
- Stir in the scallions, leeks, tomato, garlic paste, and cumin - cook over low heat for 5 minutes, stirring regularly
- Increase the heat to medium - add the cubed pork - cook for a few minutes until the pork is well-coated with the vegetable mix
- Add the water - bring to a boil - cover and reduce heat to low - simmer for 45 minutes
- Add the potatoes and quinoa - simmer for 20 more minutes (until potatoes are tender)
- Add the peas, basil and cayenne - simmer another 2-3 minutes (until peas are warmed)
- Serve and enjoy!
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