In the classroom this week, the first graders read Maurice Sendak’s classic Chicken Soup with Rice and shared their birthdays as we went through each month of the year.
In the kitchen we made a vegetarian avgolemono soup, a dish with roots in Spain, Turkey, Italy, and Greece. The chefs got busy prepping celery, carrots, garlic, lemon juice, and egg. The soup came together fairly quickly with cooked rice, Aneto vegetable broth, and a garnish of fresh dill, oregano, and parsley. We are so impressed with the first graders’ teamwork and their positive attitudes. The soup was deliciously creamy and savory and another wonderful example of how rice is enjoyed around the world and at home in the United States.
