Case studies and exemplar materials are produced by

individual teachers working as Lead Practitioners for the

Licence to Cook Programme.

N.B this work is based on the Licence to Cook programme; the

resources may have been changed/adapted to suit local needs.

LP author: Heidi Brodie

School: St. George’s School, Harpenden, Herts

Product: Pupil Task and worksheets
Word document entitled: Making soups
Year group: Year 7, 8 or 9

Topics: Selecting a recipe for soup making

Key focus: Choosing a recipe to make and planning and evaluating it

Description: Lesson objectives and two recipes to choose from ( p1,2,3)
planning for making soup (p4) evaluation of product (p5)
Practical TASK: Soup Making

Choose to make a Vegetable Chowder or Minestrone Soup

OBJECTIVES: To use the hob safely.(including boiling and simmering)

To demonstrate the measuring of a liquid
To show vegetable preparation (slicing/dicing)
To show the safe use of sharp tools including opening and
disposing of cans
To develop and show an awareness of safe and hygienic
procedures in the kitchen
To demonstrate blending (optional)

When choosing the recipe, remember to consider the following:

i. The likes of the consumer. ii. Costs.
iii. Quantity. iv. Colour / appearance.
v. Texture. vi. Food availability.
vii. Lesson time available. viii Your skill / experience.

Vegetable Chowder

Minestrone Soup

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 Remember you will need to remember to bring an appropriate container
which will carry this soup home without leaking.

Recipe 1:
Vegetable Chowder – a chunky vegetable soup

Ingredients Serves 2 -4. Equipment

1 onion Chopping board,
1 carrot knife,
1 leek vegetable peeler,
1 potato measuring spoons,
1 celery stick saucepan,
1 x 10ml spoon oil wooden spoon,
600ml stock (water and stock cube) measuring jug.
1 x 15ml spoon coriander, chopped

Method
1. Peel and chop the onion
2. Top and tail the carrot, then peel and dice
3. Top and tail the leek, then slice
4. Peel and cube the potato
5. Slice the celery
6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes,
for 5 minutes.
7. Add the stock to the saucepan and bring to the boil.
8. Add the potatoes and simmer for 20 minutes.
9. Stir in the chopped coriander and serve

Top Tips

use Sweet potato

use seasonal veg
add canned or frozen sweetcorn

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Recipe 2:

Minestrone soup – serves 4

Ingredients EquipmentChopping Top tips
1Xonion boards, - Serve with a sprinkle of
1Xclove of garlic knives, parmesan cheese.
1Xrasher of bacon garlic press, - Try different types of
1x10ml spoon oil vegetable peeler, vegetables – use what is
1xcarrot measuring spoons, in season.
1xstick of celery saucepan, - Add 2x15ml spoons of
1xpotato wooden spoon, cannelloni beans.
1xstock cube measuring jug,
800mls boiling water weighing scales.
1xtomato
¼ cabbage
1x 5ml spoon mixed herb
25g small pasta shapes
or broken spaghetti
Black pepper

Method1. Prepare the vegetables and bacon:

peel and crush the garlic, and shred the cabbage;
peel and chop the onion;
chop the bacon, with a fresh knife on a clean chopping board.
2. Fry the onion, garlic and bacon in the oil for 2 minutes.3. Stir in the carrot,
celery and potato.4. Add the stock.5. Stir in the sliced tomato and finely shredded
cabbage.6. Add the mixed herbs and black pepper, bring to the boil and then
simmer for 10 minutes.7. Add the pasta and allow to simmer for a further 10
minutes. Serve

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Practical Planning

Name …………………………………………………………………………………….. Date ………………………

I am going to make …

I will use the following plan for my soup production:

Time Activity

Arrive, prepare self, get equipment out and open workbook

Gather around the teacher’s table for initial briefing.

Gather around the display table for review of soups. Label and leave
appropriately.

Leave classroom when dismissed.

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Pupil worksheet: PRODUCT EVALUATION – Soup making

Pupil name ………………………………………………………………………………….. Date ……………………

In class I made …

(1)

1. Why did you make the recipe you selected?

I made it because …
(2)

2. What did your consumers think about your soup?

They said …

(3)

3. State 3 things you did to show you knew how to use the hob safely

Firstly I did…

Then…

And finally

(3)

4. Are there any changes you would make to your soup?

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 (1)
How well did you score Total ______ out of 10