Wednesday, September 15, 2010

Celery, Quinoa, Jerusalem Artichoke Soup

equipment:
  • 1 large soup pot
  • 1 immersion blender (you can do it with a regular blender, but its such a pain...)
  • 1 pyrex bowl
  • 1 microwave

Ingredients:
  • 1 bunch of celery from the CSA (this is about 2/3 the size of the bunch you would get in a store)
  • 2 medium onions
  • 3-5 cloves of garlic, to taste
  • 1 cup uncooked quinoa.
  • 1/3 lb jerusalem artichokes
  • vegetable broth (if you dont have, add a dash of cumin and turmeric (translate: about 1/4 to 1/2 a tsp of each per 2 cups of water).
  • olive oil for sauteing
  • salt and pepper to taste
  • thyme (dry is fine)
  • sage (fresh or well ground. dont use any big dry leaves).
  • yogurt or cheese- optional


Notes: in short, the recipe uses 1/2 the celery and 1/2 the artichokes you got today. feel free to double.

Instructions:
  • place the quinoa in the pyrex bowl with a touch more than 2 cups of water. place a lid or plate on top of the pyrex bowl and microwave it for 20 minutes on high. (NOTE- if the quinoa is not pre-rinsed, you will need to rinse it ahead of time. Other note to self- this is why you should always buy pre-rinsed quinoa. final note- this is a great way to cook quinoa).
  • wash the jerusalem artichokes well. chop em small.
  • heat olive oil in the bottom of the pot. add the jerusalem artichokes and start to saute.
  • chop the onions small and add them to the pot.
  • chop the garlic and add it to the pot.
  • chop the celery. feel free to include the leaves.
  • when the onions are translucent and the jerusalem artichokes look cooked, add the celery. stir.
  • when the celery looks slightly wilted, add the quinoa.
  • add the thyme & sage
  • add enough vegetable broth so that it covers the mixture by about 2 inches.
  • let it simmer
  • puree with the immersion blender. if you want it thinner, add more broth and let the mixture simmer again.
  • serve hot or cold. great with a dollop of yogurt on top. or some grated cheese.

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