Red Soup

INGREDIENTS
2 garlic cloves

1 tablespoon of butter to fry until garlic is fragrant

add 1 cup of water per person and bring to the boil turn down to a medium simmer and then add diced fish or chicken.

Cook until tender.

Cut leaf and branch stem of amaranth and add until soup colours to red.

The younger the plant, the more red hue to the soup.

Three turns of Salt and the same of Szechann Pepper.

Serve immediately.

Do not re-heat soup, only make enough for one serving. If you make excess, it may be drunk cold but reheating alters the nature of the nitrates, that naturally occur in the Amaranth.