In the classroom this week we read Maurice Sendak’s book Chicken Soup with Rice, which celebrates the deliciousness of chicken soup with rice at all times of the year.
In the kitchen we made a vegetarian version of a classic chicken soup with rice originally from the Sephardic Jewish culinary tradition called avgolemono. The first grade chefs did an incredible job of finely dicing carrots and celery to form the base of the soup together with green garlic. We added cooked rice and made a mixture of eggs and freshly squeezed lemon juice that was then slowly tempered into the soup at the very end to add flavor and to thicken the consistency. The finished product was garnished with loads of fresh herbs!
