Serves: 30 tastes in the classroom
From the garden: garlic, leeks, celery, zucchini, potatoes, parlsey, mint, chives
From the Pantry: Olive oil, salt and pepper, frozen peas
Ingredients:
2 tablespoons olive oil
2 cloves of garlic
1 leek
3 stick celery
2 Zucchini
2 large Potatoes
2 litres Vegetable Stock
2 cups Frozen Peas
Salt and pepper
1/2 cup Parsley
4 Mint leaves
approx 15 Chives
Equipment:
Knives
Chopping boards
Measuring cups
Bowls
Mezaluna
Stock pot
Method:
Wash all the vegetables carefully for preparation
Peel and crush the garlic and set aside
Slice the leek in half lengthways and thinly slice into half rounds and place in a bowl
Finely slice the celery and add to the bowl with the leek
Slice the zucchini in half lengthways and then half again, into quarter rounds and dice
Peel and dice the potatoes and combine with the zucchini in a bowl along with the 2 cups of frozen peas
Place a stock pot on to the stove and add the olive oil and garlic
Add the leek and celery and cook until they both soften
Add the potato , zucchini and peas and cook for 2 minutes
Add the stock and bring the soup to a boil
Reduce the heat and simmer the soup for 10-15 minutes until the vegetables soften
Check the soup for flavour and add salt or pepper where necessary
Meanwhile, finely chop the herbs using the mezaluna to garnish the soup
