Last week, fourth grade students celebrated the completion of reading Kate DiCamillo’s chapter book, The Tale of Despereaux by making a Roasted Garlic, Leek, and Watercress soup inspired by the story. In the book, soup symbolizes love, comfort, and community.
The soup the fourth graders made was packed with three different members of the allium family: onions, garlic, and leeks. Alliums have amazing anti-inflammatory properties and make great storage crops. The garlic students used in this recipe was grown in our very own Flynn Elementary School Garden this past summer!
If you have never tried a leek before, once cooked, their raw, sharp flavor becomes mellow and sweet. The locally-grown watercress “contains more Vitamin C than an orange, more calcium than milk, and more iron than spinach” (Green Mountain Harvest).
This soup was loaded with lots of things that make our bodies strong and healthy! This soup can be customized with a variety of toppings/mix-ins, and it can be paired with crusty bread or crackers to make a hearty meal.
Give it a try using this recipe: Roasted Garlic, Leek, and Watercress Soup and see what you think! ☺
Ms. Jen
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