Monday, January 16, 2012

For Real?

I rarely make two separate meals in my home at supper-time. If the kids don't like what I've decided to make...too bad for them. Sometimes it means that Miles will sit at the tale for 30 minutes after we leave before he even tries it, only to find out....he loves it! I don't make them clean their plates, but I do make them try everything on it. And my mom told me that she read somewhere that kids need to be exposed to foods at least 8 times before they will recognize it as one they approve of.

I digress... The point is, I rarely make separate meals for my kids. But tonight I did. I was planning on trying a new recipe for 'Extra-Green Soup' and knew it would be a hard sell for the kids. So they got left-over roast, potatoes and carrots from last night*. And wouldn't you know, neither of them wanted anything to do with them. But the Extra-Green Soup was a big hit. Maybe the color made it look like something from a story book, but whatever the reason, my kids devoured it. Both of them! So just in case this soup is some sort of hidden phenomenon, here is the recipe for Extra-Green Soup from 100 of my Favourite Easy Recipes by Chef Michael Smith (with a couple minor changes to suit our family).

In a glug of olive oil, saute an onion, 2 garlic cloves (the recipe calls for 4) and the whites of 4 green onions (Sliced. Keep the green parts.).

Once tender, pour in 1 cup of half & half (the recipe called for Whipped Cream) and 3 cups of vegetable broth.  Bring to a simmer.

Add 1 bunch of broccoli florets, 1 cup of frozen peas & 1 tsp of thyme. Simmer until tender (pictured below).

Stir in 6 ounces of spinach, the tops of the green onions & a small bunch of fresh parsley (stems discarded) (I love/hate parsley. So I only used about 8 pieces. But a small fresh bunch is only $0.49 and worth it for all the flavour the fresh herbs provide.). Cook for another minute or so. Season with salt & pepper.

Run through food processor or puree with an immersion blender.

 Enjoy getting Extra-Green mustaches as much as my kids did!

From the book: Green vegetables are some of the healthiest possible foods you can eat, and the darker the green, the better. They're low in calories and fat, high in fibre, and packed with a laundry list of nutrients such as folic acid, vitamin C, potassium, magnesium, and various antioxidants and phytochemicals. A diet rich in green veggies has been proven to reduce the risk of many different cancers, improve vision, and strengthen your bones. Bottom line? Extra-green soup for all!
*See my next post.


Jennifer DeWolfe said...

Oh Haley! Will you come cook for me? Your meals always look delish!

Nyssa said...

I miss Miles. And I want some green soup mustache