Thursday, July 8, 2010
Stone Soup
So this week was food week at our house. So we have been learning about healthy foods in hopes that it will inspire Spencer to eat healthy foods. I don't think it will work... Well today we are making Stone Soup. I don't know how many of you have heard of or read the book (it has been around for awhile and there are several different versions), but I like the one by Marcia Brown. This is the one with the three soldiers who wonder into a town full of stingy citizens. I don't really want to say "trick" 'cause they all share in the supper afterwards, anyway, through clever means the soldiers get the citizens to share their harvest.
It is a fun book and through surfing the web I found several recipies for Stone Soup. They are all very similar, but I chose the one off of the family fun website.
Here is the recipe for anyone interested in making this fun (hopefully delicious) soup with your kids or just by yourself.
1 stone, big enough that it won't get lost in the soup (clean it and boil it for extra clean...and to test to make sure the rock wont break down during cooking.)
1 tbsp. butter or veggie oil
1 med. onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 med. red skinned potatoes (unpeeled and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or combo of broth and water)
1 med. zucchini, diced large
1 med. yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked ditalini, or other soups pasta
salt and freshly ground black pepper to taste
Grated parmesan cheese
croutons
In a large pot, melt the butter or heat the oil, then saute the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sauteing for 6 to 8 minutes. Add teh garlic and saute for about 30 seconds, then add the broth. Put the stone in and bring to a boil. Add the zucchini, squash, corn and pasta, cooking for another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkly on the cheese and croutons, then ladle-minus the stone- into bowls. Serves 6 to 8.
It is a fun book and through surfing the web I found several recipies for Stone Soup. They are all very similar, but I chose the one off of the family fun website.
Here is the recipe for anyone interested in making this fun (hopefully delicious) soup with your kids or just by yourself.
1 stone, big enough that it won't get lost in the soup (clean it and boil it for extra clean...and to test to make sure the rock wont break down during cooking.)
1 tbsp. butter or veggie oil
1 med. onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 med. red skinned potatoes (unpeeled and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or combo of broth and water)
1 med. zucchini, diced large
1 med. yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked ditalini, or other soups pasta
salt and freshly ground black pepper to taste
Grated parmesan cheese
croutons
In a large pot, melt the butter or heat the oil, then saute the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sauteing for 6 to 8 minutes. Add teh garlic and saute for about 30 seconds, then add the broth. Put the stone in and bring to a boil. Add the zucchini, squash, corn and pasta, cooking for another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkly on the cheese and croutons, then ladle-minus the stone- into bowls. Serves 6 to 8.
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