In DT this term we have been learning about seasonality and eating seasonal vegetables in the UK. The children have discussed different kinds of soup that they like and designed their own soup. Today we made and ate our own Creamy potato and vegetable soup! We learnt 2 different techniques to chop food safely - the claw method technique and the bridge technique. The children all had a go at chopping either celery, leek or potato.
All of the children tried the soup and most of them loved it - coming up for seconds until it was all gone! Well done Silver Birch!
A lot of the children said they would like to make the soup at home! Here is the recipe if you'd like to give it a try. Enjoy!
Creamy Potato and Vegetable Soup
1 tablespoon olive oil
5 celery sticks chopped
6 medium potatoes peeled and chopped
3 leeks trimmed and sliced
1.2l vegetable stock
2 bay leaves
400 ml milk
salt and pepper
Step 1: Melt the oil in a large saucepan over a low heat. Add the celery potato and leeks and cook gently for 5 minutes.
Step 2: Pour the stock into the pan and add the bay leaves. Bring to the boil and then reduce the heat. Cover and simmer for 20 minutes or until all the vegetables are tender. Remove the bay leaves.
Step 3: Puree the vegetables using a hand blender.
(at this step, remove portions of soup for milk intolerant/vegetarian children)
Step 4: Add the milk and heat gently. Season to taste with salt and pepper.
Step 5: Ladle the soup into bowls, grind a little more pepper over the top.
Step 6: Eat and enjoy!