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1
To prepare the peanuts, rub off the skins.
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2
They can be made ahead of time, or while the soup is cooking.
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3
Heat oven to 375 degrees.
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4
In a shallow baking dish toast peanuts in middle of oven for 5 to 10 minutes, or until a shade darker, being careful not to burn them.
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5
Cool peanuts completely and in a food processor, pulse until ground fine.
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6
(Do not grind to the point when oil is released.)
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7
Set aside.
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8
To make annatto butter, cut 2 tablespoons of the butter into 2 pieces.
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9
In a small saucepan, melt the butter over very low heat and add annatto seeds.
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10
Cook mixture, stirring occasionally, for 10 minutes and strain through a fine sieve into a glass jar.
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11
Discard the seeds.
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12
To make the soup, while the annatto butter is cooking, place the remaining butter into a medium stock pan over low heat to melt.
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13
Add the onions and garlic.
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14
Cook, stirring occasionally, until the onion is soft, about 15 minutes.
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15
Add the annatto butter, stirring until melted.
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16
Add the quinoa, 2 quarts of water and potatoes, if using, to the pan.
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17
Cover; bring to a boil.
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18
Reduce heat to low and simmer for 30 minutes.
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19
If using the pork rinds, add them now.
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20
Either way, continue to simmer for 30 minutes.
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21
Add the milk, cilantro, salt and pepper.
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22
If using the ground peanuts, add them now.
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23
Reduce heat to very low and simmer for 15 minutes.
