Tuesday, July 12, 2011
Little Kitchens - Strawberry Soup
Hello and step right up for the second installment of Little Kitchens, not only does it involve my truly little kitchen it also involves my little human, Indigo. Why Little Kitchens, well if you must ask..
1. It’s fun
2. It’s fun
3. Don’t we all plan on our kids being zillionaire chefs who support us into the Twilight years?
4. I saw the Twilight movie before I read the books so it totally didn’t ruin it for me.
5. We have a neighbor”hood” crow, we named him Russell and he likes Saltines.
Do we have an understanding, or have I lost ya? If you know me you know that you get all sorts of random good information.
More information on this soup, this stuff is good – like real good.
Where should you eat this soup? I can give you a few ideas.
1. Eat it for Breakfast, Lunch, Linner, and Dinner – or while watching True Blood if you need a snack.
2. Eat it for every day that ends in day
3. Eat it because Pink soup is all sorts of cool
4. Eat it because it’s intriguing, just like you..no I am not trying to butter you up.
Speaking of butter, Indigo is the butter to my bread and I just love her to pieces. She stole a few Strawberries though and I found them all over her shirt. This was after I walked up to her room at nap time and found her bottom less and covered in sunscreen.
I mean it’s only logical to find some sunscreen and then feel the need to disrobe from the waist down and smear it all over yourself, oh wait maybe that just me.
So as you can tell I need to entertain my kid and of course come up with some bloggy goodness. So pull on up your kids and lets make some Strawberry Soup.
INGREDIENTS for the Strawberry Soup:
Delightfully borrowed from Joy Of Baking
1 pound (454 grams) fresh strawberries
1/4 cup (60 ml) light corn syrup
1/4 cup (50 grams) granulated white sugar, or to taste
1/4 - 1/2 cup plain yogurt
1/2 - 1 cup (120 - 240 ml) milk or cream, or to taste
1 - 2 tablespoons fresh lime or lemon juice, or to taste (optional)
GARNISHES for the Strawberry Soup:
Crushed Graham Crackers
Extra berries of any kind
Dollop of whipped cream & shaved chocolate
LITTLE KITCHENS Print ART
Strawberry Print Outs
Find parts to the Strawberry Plant
Preheat your oven to 300 degrees. Let your little one line a baking sheet with aluminum foil. Now it’s time to plop their little butts right up on the counter. You have my permission! Now let’s get to it. Place all of your Strawberries into a pasta strainer and run them under cold water.
Have your child wash each and every one under the water, great time for counting lessons here. My daughter also devoured a few.
Wash and cut the strawberries in half, my little one watched this step…she’s to crazy for cutlery.
Next on our list is the corn syrup. Carefully measure out ¼ cup. Place your Strawberries in a medium sized bowl.
Now pour in the corn syrup little ones.
And now it’s time to stir, stir, stir
Have your little one place the strawberries on a baking sheet (we used a spatula) and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 - 60 minutes.
Here is where we get to do some art…have your little one color this luscious strawberry and the full Strawberry plant. Be sure to google the plant and name all the different parts. By the time you are done, we can complete our Strawberry soup.
Remove from oven, let cool slightly, have your little one place the Strawberries in your food processor (keep a close eye on them of course!)
Process until the strawberries are pureed. Pour your berries into a medium sized bowl and add the sugar, yogurt, milk, and lime or lemon juice and have your little one stir until combined.
Now place back in your blender and process one more time. Pour into a bowl and refrigerate for 2-3 hours before serving.
Ladle the strawberry soup into dessert bowls and garnish with crushed grahams.
Makes 4 servings.
- Do let me know if you try Little Kitchens at home!