In the classroom this week we read Maurice Sendak’s rhyming book Chicken Soup with Rice: A Book of Months, which celebrates how timely chicken soup with rice is all year round.
In the kitchen we made a vegetarian avgolemono soup with pasture-raised, locally produced ducks eggs. The dish has origins in Sephardic Jewish foodways and is most commonly associated with Greek and Turkish cuisine today. The first grade chefs chopped spring onion, garlic, celery, and carrots, minced herbs, and mixed together the avgolemono (eggs with lemon juice). They learned a tempering technique for combining a mixture containing uncooked egg with a hot soup base to allow the avgolemono to thicken and flavor the soup without adding bits of scrambled egg to the final product. One of the students at Strawberry table had three bowls before it was time to clean up!
