Episode 8 - Kids Can Cook - Soup's On

Kids Can Cook
"Soup's On!"



2 cups white lily self-rising cornmeal mix
1 ¼ to 1 ½ cups milk or buttermilk
¼ cup vegetable oil or melted shortening
1 to 2 tablespoons sugar (optional)


1. Preheat oven to 425 degrees. Grease well a 8 or 10 inch skillet.
2. Blend all ingredients, stirring just until moistened. Batter should be lumpy.
3. Pour batter into a preheated skillet. Bake 25 to 30 minutes.
4. Remove from oven, let cool and serve.


4 tablespoons olive oil
1-cup carrots, diced
1 cup yellow onion, sliced
1-cup yellow or white corn, freshly cut from the cob
1 cup diced potato, skins on (use a waxy potato like Yukon Gold)
4 cloves garlic, minced
4 quarts chicken stock or vegetable stock
2 tablespoons tomato paste
1-cup tomato concassé (peeled, seeded and diced tomato)
1-cup zucchini, diced
1 cup sugar snap peas or snow peas, cut into 1/4" pieces
1-cup water chestnuts, sliced and slices cut in half
2 cups collard greens or spinach, stemmed and shredded
1 tablespoon fresh tarragon, chopped
2 tablespoons fresh basil, chopped
Freshly ground black pepper to taste


1. Heat the olive oil in a stockpot over medium heat. Add the carrot, onion, corn and potato, and cook
uncovered for 5-7 minutes, stirring frequently.
2. Add the garlic, stir and cook for 2 minutes.
3. Add the stock and salt and bring to a boil. Immediately reduce to a simmer and add the tomato
concassé, tomato paste, zucchini, peas, chestnuts and greens.
4. Simmer gently for 5 minutes or until the vegetables are just tender. Sprinkle on the chopped fresh
herbs and simmer 1 minute. Add pepper to taste.
2 cups water
6 lb apples quartered
1/2 lemon
1 dash cinnamon -- to taste
3/4 cup sugar -- to taste

1. In a large heavy pot with a lid, place the water and quartered apples (unpeeled and uncored). Add the
lemon juice if the apples are bland.
2. On a high flame, cook covered until the apples are soft. Remove cover and let some water cook away,
3. Using a food mill, or a colander, press the cooked apples through to separate the puree from the skins
and seeds.
4. Heat the puree, and season with cinnamon and sugar as needed.

If you like chunky applesauce, cook the peels and cores and puree them, and add to the cooked chunks. Never throw away the peels and cores as they supply pectin to give the cold sauce a good consistency.