Lorna Sass » Appetizers and Soups

Ingredients

• 3 tablespoons butter
• 1 1/2 cups finely chopped leeks (white and light green parts)
• 1 cup finely diced celery (remove “strings” by peeling celery before dicing)
• 1/2 cup finely diced red bell pepper
• 1 teaspoon salt, or to taste
• 1/4 cup amaranth
• 1/2 cup quinoa, thoroughly rinsed
• 1/4 teaspoon dried thyme
• 4 cups fresh or defrosted, frozen corn kernels
• 1 cup whole milk
• 2 tablespoons minced parsley