Tuesday, May 10, 2011

Black Quinoa Soup with Shrimp

I love making use of all the good food, let nothing go to waste. One of the best ways to make a great soup stock is by boiling rotisserie chicken "bones" (ones that still have some meat left on them). We buy the hot, cooked chicken at our local grocery store when we need a quick dinner, then use the bones to make soup sometime in the next couple days.

• 4 quarts of water with the
• bones of a rotisserie chicken (cooked)

• 2 tbsp of Knoor’s Chicken Powde
• 5 carrots chopped
• 1 ½ stocks of celery chopped
• 3 cloves of garlic chopped

Boil the above and simmer for about an hour or until the chicken is falling off the bones. Turn off the heat, wash your hands, and add about:

• 4 cups of ice cubes to the water, then use a serving spoon to scoop soup and pull out all the chicken bones

• 1 cup red lentils and bring to a boil and simmer for about 15 minutes, then add
• 1 cup of black quinoa and boil for another 10 minutes, then add
• 1 bunch of fresh chives chopped (it’s what I had, parsley would be good too, also a diced onion and bay leaves at the beginning would have been good but I didn’t have any)

When serving hot soup, use frozen shrimp to cool the soup down, while the soup defrosts the shrimp. I add the shrimp as I serve each bowl, I don’t put the shrimp into the pot. The soup keeps longer in the fridge for a couple of days minus the shrimp. So…

• about 5 frozen cooked, tail off shrimp to the bowl and pour soup over the top of the shrimp
• Fresh lemon juice on top and
• Salt and fresh ground pepper to taste