From Chef Oonagh Williams of
Royal Temptations Catering
Ingredients:
Directions:
1. Heat the butter/oil gently in large saucepan, add onions and turn in butter/oil. Lower heat and leave to cook covered for 5-10 minutes without browning (known as ‘sweating’). As you cut up each onion, add it to saucepan so they start cooking.
2. Add the carrots, stock, quinoa, salt & pepper, and the bouquet garni of parsley and thyme.
3. Bring to the boil, cover, reduce heat and simmer for about 20-30 minutes, until quinoa is tender. Turning the heat off briefly at this stage will allow the quinoa more time to swell and cook.
4. Add sherry and nutmeg and cook for about 5 minutes.
5. Add evaporated milk and cornstarch mixed with water. Bring to a boil, reduce heat and simmer for 2-3 minutes until soup thickens slightly.
6. Adjust seasoning and add freshly chopped parsley to taste.
Tips/Alternatives:
Opt-in to stay up-to-date on the latest news.
Yes, I want to advance research No, I'd prefer not to