30/3/2013 0 Comments Thursday Soup - recipeHere it is, finally: my soup recipe, which has been passed down from Kindergarten to Acorns, not quite modified or re-adapted, but rather changed and slightly distorted, as in a recipe Chinese Whisper!
It has never been written down, by us in Acorns, nor Greenwich Steiner School, as far as I know! I am sure there is a recipe in one of the Steiner books somewhere... I am slightly reluctant writing this down, so I do it with the knowledge that you understand two things: it will be similar but never exaclty the same as Susannah's soup, and for this reason, each soup is unique and the product of one or two or more kitchen fairies! The second thing is that this is an ever changing and quite flexible recipe as it needs to change according to the season and ingredients available! I have one rule of my own: I do not put nightshades in with the exception of an occasional potato or tomato, but for sure, never aubergines and mushrooms. I simply do not like them in a soup! Perhaps sauteed or grilled but not swimming in broth! It's a personal thing! So, for the Acorns soup there are different options: with grains added at the beginning or at the end; this depends on how long the grain needs cooking. As for quantities, this soup fills the pot and it is a sharing soup, I do not measure anything and it should feed the whole group - avarage number of people, 15! Barley and vegetable soup: Sautee 1 onion in sunflower oil Add pearl barley - about one cup stir and add 2 chopped carrots, add a bit of water and a bay leaf add root vegetables such as half a swede, cubed turnips, a parsnip, sliced/chopped or cubed add some golden beetroot or some butternut squash and/or some sweet potato all root vegetables cut small stir add more water cook for 15 minutes add some more water add leeks, sliced maybe add greens such as kale, cabbage cut or shredded small parsley marigold boullion, I like the orange top one or the purple-reduced salt- about one large tablespoon switch off and cover with lid serve after about 10 minutes, so is cooler for little mouths! Vegetable minetrone soup Sautee 1 onion or two shallots in some olive oil add chopped carrot, a stalk or two celeri, finely sliced stir until they start sweating a bit add 1 potato cubed ( could be a sweet potato) add water- about 2 litres add chopped/cubed butternut squash 1 red beetroot cover and simmer for 15 minutes then, add leek, cabbage, broccoli or peas, or all of above! add some garlic add some tomato passata or some fresh chopped plum tomatos without skin some herbs, like basil oregano and parsley marigold boullion, about a tablespoon add some more water if necessary (already boiled from kettle) and a packet of pasta around 250 gr or a bit more- up to 400gr this could be short pasta or baby pasta stars or maccheroni, penne or even spaghetti but broken in small pieces - I often add rice or millet pasta or corn kamut or quinoa pasta when I want a wheat free soup, and it is lovely- the best brands are Biona, La Terra e Cielo, Bioidea, but also supermarket own brands of wheat/wholewheat or wheat free pasta are good, my favourite one ( being a fussy Italian) are the Marks and Spencer's pastas. Stir and simmer for a further 5 minutes and switch off and cover the soup will rest a bit and you may serve it with bread and butter after 10 minutes Hope you enjoy these recipes and please, if you have any recipes send them in! Sometimes parents bring lovely soups at the outdoor group, and I would love those recipes! Susannah
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