Any opportunity to cook with your child is a good opportunity. This is a principle I believe and one we put to practice every week at the Museum.
One meal I enjoy having kids make is soup. It’s fast, easy, and comforting. This recipe for potato, leek, and seasonal green soup is one of my top picks.
I created this recipe for Creative Discovery Museum’s cooking class in Culinary Corner. Like all the recipes we use in Culinary Corner, this one focuses on using seasonal vegetables to prepare a quick and delicious family meal. It is a great recipe for introducing seasonal foods and beginning a dialogue about plants and how they grow. Which foods grow in which season? What’s the difference between a flower bud and a stalk vegetable? Why do some foods grow above ground while others grow several inches below ground?
It’s also a great recipe to use with children of all ages and can be modified based on specific needs. When we make this soup during the Kitchen Lesson, children enjoy cutting the potatoes, slicing the leeks, tearing the greens, and blending all vegetables into the soup.
The recipe uses three basic staples of fall cooking: potatoes, leeks, and leafy greens. Add a little seasoning, and together these ingredients make a wonderful, hearty soup that will keep you and your family warm on any chilly fall night.
Potato, Leek and Green Soup
What You Need:
5 Yukon potatoes
1 bunch bok choy, turnip greens, or kale
1 tablespoon butter
1.5 cups milk (add more if needed)
Dash of nutmeg
Boil potatoes until tender. Once tender, drain water and keep potatoes in pot. In a different pan, heat olive oil on medium heat. Add leek, greens, and nutmeg and saute until vegetables are tender, about 10 minutes. Remove from heat and add to potatoes, along with butter, salt, pepper, and milk. Use an immersion blender or potato masher on potato mixture to blend into puree. Add more milk to reach desired consistency. Keep warm until ready to serve.
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