Shrimp, corn, and quinoa soup

Serves 6

3	tablespoons unsalted butter
2	leeks, trimmed and chopped
2	stalks celery, strings removed and stalks chopped
1/2	red bell pepper, cored, seeded, and finely chopped
	Salt and black pepper, to taste
1/4	cup amaranth
4	cups fish or clam broth
1/2	cup ivory quinoa, thoroughly rinsed in several changes of cold water
1/4	teaspoon dried oregano
4	cups fresh or thawed frozen corn
1/2	pound peeled shrimp
2	tablespoons chopped fresh parsley

1. In a large flameproof casserole over medium heat, melt 2 tablespoons of the butter. Stir in the leeks, celery, red pepper, and a generous pinch of salt. Cook, stirring often, for 5 minutes or until the vegetables are cooked.

2. Stir in the amaranth and 3 cups of the fish or clam broth. Bring to a boil. Stir in the quinoa and oregano. Return to a boil. Lower the heat, partially cover the pan, and simmer the mixture for 10 minutes.

3. Meanwhile, in a food processor, puree 3 cups of the corn kernels with the remaining 1 cup fish or clam broth.

4. Stir the pureed corn mixture and the remaining 1 cup corn kernels into the soup. Taste for salt and add more, if you like. Lower the heat and simmer the soup for 3 to 5 minutes or until both the amaranth and quinoa are tender (there will be no starchy white dots in the center of the quinoa; the amaranth will look like opaque bubbles).

5. Add the shrimp and cook 1 minute or until the shrimp turn bright pink and are firm to the touch.

6. Stir in the remaining 1 tablespoon butter. Ladle into bowls and garnish with parsley. Adapted from "Whole Grains Every Day, Every Way" Notes: