From Chef Oonagh Williams of
Royal Temptations Catering
- 4 large onions, about 1 1/2 lbs. total weight, peeled and finely chopped
- 2 tbsp. butter or oil – I tend to use olive oil.
- 4 carrots, peeled (I shred them in food processor; you can also just cut them into small dice)
- 5 cup gluten-free chicken stock or beef stock for deeper flavor
- 1/3 cup quinoa, rinsed well and drained
- Salt and pepper
- 1 tsp of dried thyme and some parsley stalks placed in a small conical coffee filter bag that is folded closed and tied into a packet. Known as a bouquet garni.
- Pinch of finely grated fresh nutmeg
- 2-4 tbsp sherry
- 12 oz. can of evaporated skim/fat free milk or milk substitute (I have tried this with fat free half and half, but it breaks up and looks curdled. This doesn’t affect the flavor just the visual appearance. Fresh cream is the best for flavor but contains more calories)
- 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
- 2-4 oz strong cheddar cheese, grated (optional)
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.