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Cooking in Cropredy - 2nd March 2016

Hi,

We have received a travelling Ted and he supported our pupils in their cooking lesson today!

Picture 1
Picture 2

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

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