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Squash, Corn and Amaranth Soup




Source of Recipe


Karen Hursh Graper


Recipe Introduction


Serves 8 as a soup course, 4 as a vegetarian main course, with salad.


List of Ingredients




* 3 tablespoons corn oil
* 1/2 lb. zucchini squash, diced
* corn kernels freshly cut from 2 cobs
* 1 cup amaranth leaves or young spinach leaves, chopped
* 3/4 lb. tomatoes, seeded and peeled
* 1/2 medium white onion, chopped
* 2 cloves garlic
* 1 sprig epazote
* 8 cups chicken or vegetable broth
* 1/2 cup amaranth cereal (popped amaranth)
* salt and pepper to taste


Recipe



In a large stockpot, heat the oil, add the zucchini, corn and amaranth or spinach leaves, cooking just until the zucchini is crisp-tender.

Place the tomatoes, onion, garlic, epazote and 1 cup of the broth in the blender and puree.

Add the puree to the stockpot, cook another 10 minutes, and add the rest of the broth.

Heat through, add salt and pepper to taste.

Just before serving, add the amaranth cereal.