In the classroom this week we read Maurice Sendak’s book Chicken Soup with Rice: A Book of Months from the 1960s. The story features silly rhymes and celebrates the enduring power of chicken soup with rice through the seasons.
In the kitchen the first grade chefs made a vegetarian version of a classic chicken soup with rice that comes from the Sephardic Jewish tradition, avgolemono. They diced celery and carrots, juiced lemons, whisked eggs, minced herbs, and learned a technique called tempering where they slowly thickened the hot soup with the room temperature eggs without scrambling them in the process. The soup was garnished with loads of fresh herbs including parsley and oregano from our own school kitchen garden!
