Hi,
We have received a travelling Ted and he supported our pupils in their cooking lesson today!
Year 4 cooked a seasonal recipe of Parsnip Soup with bread rolls, which they shared for lunch! It all went very well, although Ted was a little generous with the spicy pepper so everyone needed lots of water to eat it! We all enjoyed the fresh crusty rolls. Below is our recipe (which was also a war time recipe with Year 5, who learnt about rationing) and some photos attached. Enjoy!
Ingredients
3 pints of stock
1.5lbs parsnips
½ leek or large onion
2oz flour
¼ pint milk
Salt and pepper to taste
Dried mixed herbs
Method
Put the stock in a large pan and bring to the boil.
Meanwhile, peel and grate the parsnips with the leeks/onions.
Place the veg into the stock pan and continue boiling for 20 minutes.
Season with herbs, salt and pepper.
Mix the flour with a little milk into a thick paste, then add the rest of the milk.
Pour this into the pan, stirring continuously
Simmer for a few minutes.
Garnish with fresh parsley or pepper.
Serve with fresh crusty rolls – we used a ready mix, just add water and knead!
Cropredy CE Primary School