KIDS' COOKING: TRIPLE DUTY FLOWER PEA SOUP

Easy-peasy Velvety Pea Soup with Egg...

Kids love this combination of velvety broth and eggy flowers
 both eating it and helping make it 

This delicate, light but satisfying Chinese classic makes a great first course or main course soup. It is super-easy but needs home-made stock. If you haven't any on hand, go for good soup granules rather than cubes. 

Children will not be interested in actually making the soup but they love dropping spoonfuls of egg into the broth and watching it blossom into flowers.   For young children, 67 strongly suggests:

• taking the soup off the stove
• resting the pan on a tea towel well away from the edge of the counter to make sure it is stable
• holding your child tight against you while leaning over the soup pot while s/he drops in spoonfuls of egg
• return soup to burner to the burner 

Cost: £1.50
Serves: 4

Ingred:
3 cups/750 ml good stock/broth
2/3 cup frozen peas
1 large egg, lightly beaten
(opt) 1/2 tsp finely grated garlic
(opt) 1/2 tsp finely grated ginger

Method:

1. Bring stock to the boil
2. Add frozen peas
3. Lightly beat egg.  Either add half teaspoons of egg into the mix (which will cook into pretty flowers) or pour the egg in a thin stream into the liquid, stirring so that the egg cooks in thin strands
4. Cook on medium for 3 minutes.  Stir in garlic and ginger if using. 

Tips: 

• Vegans: replace egg with small cubes of silken tofu
• Add sliced mushrooms and a handful of shredded chicken  for a  more substantial whole meal soup

More soups on NavBar: Recipes II...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and can not be reproduced, in any form, without the author's written permission.