Ecuadorian Quinoa and Peanut Soup

Ecuadorian Quinoa and Peanut Soup

Yield: 3 qt (3 L)

Ingredients:
- 1 oz (30 g) Butter
- 1�"2 oz (15 g) Annatto seeds
- 1 oz (30 g) Butter
- 10 oz (300 g) Onion, chopped fine
- 1�"2 oz (15 g) Garlic, chopped good
- 2 qt 8 fl oz (2.25) L Water
- 8 oz (250 g) Quinoa, rinsed effectively and worn out
- 10 oz (300 g) Potatoes, medium cube
- 5 oz (150 g) Peanuts, roasted, unsalted, skinless
- 1 pt (500 mL) Milk
- 3 tbsp (45 mL) Chopped contemporary cilantro
- to taste Salt

Directions:
1. First, plan annatto butter: Soften the butter and incorporate the annatto seeds.
2. Next, heat the moment amount of money of butter in a weighty saucepot. Increase the onion and garlic. Sweat until the greens are comfortable.
3. Then, stir in the annatto butter.
4. Then, increase the water, quinoa, and potatoes.
5. Then, grind the peanuts to a powder in a food items processor. Do not treatment so prolonged that they convert to peanut butter.
6. Then, insert the peanuts, milk, and cilantro to the soup.
7. Finally, increase salt to taste.