Kids proof soup!

Do you have a picky eater at home?

I do!

I’m telling you if my Sienna (~8 years old) really likes something,... the odds are that pretty much everybody likes it.

I made this soup yesterday and the kids loved it.
Enjoy!

Chinese chicken soup

Ingredients (serves 8)

-1 tablespoon of olive oil

-1 onion, chopped

-2 leeks, cleaned and white part finely chopped

-3 carrots, peeled and chopped

-300 g chicken breast (~2 medium chicken breasts)), cut in bit-sized pieces

-1,5 liter of chicken stock

-1 can of corn (~300 g) or fresh corn

-2 eggs, lightly beaten

-3 spring onions , finely sliced (optional)

Directions

Heat the olive oil over medium heat and add the onion, leeks and carrots and cook for 5 minutes at medium heat.

Add the chicken stock and bring to a boil. Turn down the heat to a simmer and add the chicken pieces and the corn.

Simmer the soup for 15 minutes

Take off the heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with a fork for another minute once all the egg has been added..

Serve with a handful of chopped spring onions.

You don't need heavy creams to make a good soup!

Parsley Soup with Mushrooms

This is one of the recipes that I borrowed from one of my favorite chefs, Jean-Georges Vongerichten.

Cheap and easy, who doesn’t like that from a top chef, such as Jean-Georges Vongerichten!

Parsley is often a herb that is though of as decoration, however, there are plenty of health benefits associated to this herb

  

Ingredients

-1 large bunch flat-leaf parsley

-3 tablespoons olive oil

-1 onion, minced

-1 leek, trimmed of hard green parts, roughly chopped and rinsed

-1 parsnip, peeled and roughly chopped (or potato)

-salt and freshly ground black pepper

-1 liter chicken broth or vegetable stock (if you want a vegetarian version)

-150 g mushrooms

-1 small shallot, minced

-1 clove of garlic, chopped finely

Directions

1.Wash the parsley and separate stems and tops.

Add 2 tablespoons olive oil to a casserole and stir in onion, leek, parsnip/potato and a pinch of salt. Cook until the onion becomes translucent, about 10 minutes. Add the parsley stems and pepper to taste and stir again.

2. Add 1 liter of chicken stock (or vegetable stock). Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.

3. Meanwhile, wash and trim the mushrooms (add mushroom stalks to the soup). Chop the caps and heat 1 tablespoon of olive oil in another skillet over medium-high heat and add the shallot, garlic and mushrooms, stirring occasionally, until the mushrooms have given up their water and are tender (~10 minutes).

4.When the vegetables are soft, add remaining parsley leaves and cook for another minute. Mix with a blender until the soup is smooth. Taste the soup and adjust the seasoning with pepper/salt if needed. 

5.Serve with a portion of mushrooms at the bottom of each bowl and top with a ladleful of hot soup.

Tip:

-Make soup fun to drink/eat for kids by adding some garlic crostini’s or breadsticks.

-Cook in batches: I make this soup in big batches and freeze them in 1 liter containers. Cook once, enjoy many times!