Serves 4-6
¼ cup (50 g) quinoa, rinsed and drained
2 Tbs (30 mL) olive oil
1 cup (100 g) leek, white part, washed and chopped
1 cup (100 g) leek, green part, washed and chopped
1 tsp (5 mL) sea salt
1 tsp (5 mL) white pepper, ground
½ tsp (2.5 mL) coriander, ground
1 tsp (5 mL) lemon zest (rind only), chopped
4 cups (1 L) vegetable or chicken stock
½ cup mint leaves
½ cup (125 mL) coffee cream (10%), optional
Place quinoa in a saucepan and generously cover with water. Bring to a boil and cook for about 15 minutes or until soft but not mushy. Drain, refresh with cold water and set aside.
Meanwhile, heat olive oil in a saucepan and add the white part of the leek with salt, pepper, coriander and the lemon zest. Cook on gentle heat for about 3-4 minutes until soft. Do not brown.
Add the stock, bring to a simmer and cook for about 10 minutes.
Add the green part of the leek and continue cooking for another 5 minutes.
Add the mint leaves and half of the cooked quinoa. Turn off the heat.
Blend the soup immediately to a very fine consistency. Strain if necessary.
Add the remaining quinoa and stir well. Cool using an ice water bath.
Add coffee cream and pour into individual bowls.
Garnish with a slice of grilled Granny Smith apple.