Amaranth Winter Soup
This creamy amaranth soup is a comforting dish that brings together the unique flavors of fennel and mustard seeds. The hearty texture of the amaranth pairs perfectly with the creamy base and subtle sweetness of the fennel, creating a warm and satisfying meal. Seasoned with smoked sea salt and black pepper, this soup is a delightful blend of flavors that is sure to please your palate. Serve it with some buttered sourdough bread or cheese breadsticks for a complete and cozy meal.
— Constant Cookbook
Ingredients
- 250g amaranth (or fregola if you canâ€t find amaranth)
- Half a fennel bulb
- 1 large onion
- 3 table spoons of double cream
- 1 dessert spoon of mustard seeds
- 1 chicken stock pot
- A little vegetable bouillon stock powder
- 500 ml of water
- A little maizena flower
- Olive oil
- Smoked sea salt and black pepper
Instructions
- Fry the thinly chopped onion in olive oil, then add in the fennel once the onion is transparent. Continue cooking for a few more minutes until the fennel is soft. Add in the mustard seeds and continue stirring. Boil the kettle. Add in a little bit of maizena flower to thicken the soup, stir thoroughly so the maizena is coating everything without making clumps. Pour in the water. Continue stirring and add in the chicken and vegetable stock pot/powder. Once all the elements are all melted and the browth doesnât have clumps, add in the amaranth. Leave to cook for a good 20 minutes or until the amaranth is cooked. Add in the cream at the last minute and take off the heat whilst stirring to ensure the cream is mixed well. Season and serve with some nice buttered sourdough bread or cheese breadsticks.
- If you're not too keen on fennel, you could replace it with carrots.
Yield
Serves 2
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