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Friday, March 17, 2017

Garlic Soup With Quinoa and Snap Peas

Martha Rose Shulman  
  Time About 30 minutes 
 Yield Serves four 

Traditional garlic soup might include pasta, potatoes or toasted bread. I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.

Featured in: Soups With Grains. 

1 ½ quarts chicken stock, vegetable stock or water
6 garlic cloves, minced or sliced
4 small or 2 large sage leaves
 Salt to taste
1 tablespoon extra virgin olive oil (optional)
2 eggs
6 ounces [168 g] sugar snap peas, trimmed
1 1/3 cups cooked quinoa, warmed

1. Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
2. Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
3. Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
4. Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator.


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