At The Farm

Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Recipe

Vegetable Egg Drop Soup

In our Little Cooks and Gardeners programs, 3- to 5-year-olds, plus a parent or caregiver participate in a hands-on garden or farm activity. They learn about seasonal ingredients, then cook up a dish that showcases what’s fresh on the farm.

Kids get to explore and learn, and adults pick up cooking techniques and recipes for making simple dishes at home with their young children, who are at a formative stage in developing food preferences and eating habits that can stay with them for life.

Vegetable Egg Drop Soup
Serves 6

2 tablespoons olive oil
2 onions, coarsely chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
1 bunch kale
Parmesan rind
Water
Salt and pepper
1 bay leaf
2-3 sprigs of thyme
6 large eggs, lightly beaten

Heat oil in a large pot and add onions.  Cook onions until they are soft and brown to bring out the natural sweetness.

Add the carrots and celery.  Season with salt and pepper and continue to cook until vegetables are soft.

Fill ¾ of the pot with water.  Cut the rind off the Parmesan and add to the pot.  Add thyme and bay leaf. Bring the soup to a boil, then reduce to a simmer and cook for 30 minutes.

Add eggs in a slow stream, stirring constantly.

Chop kale and add to the pot.

Serve with grated Parmesan on top if desired.

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