20 April 2009
Eat in Colour campaign cooks up a right royal soup
to celebrate Her Majesty’s birthday
Her majesty the Queen celebrates her 83rd birthday on 21st April and to commemorate the happy event Eat in Colour, the healthy eating campaign, has designed a unique soup recipe fit for Britain’s longest ruling monarch.
The delicious Crown Jewel Soup contains eight colourful varieties of vegetable, each with a regal connection and packed with vitamins and minerals essential to any busy globetrotting lady. The recipe is quick and easy enough for any ladle in waiting.
Although Eat in Colour can’t be sure that the Queen herself will be tucking into the soup, they hope that people across the nation will try out this simple recipe. One patriotic group in particular will be doing just that, close to the hearts of the Chelsea Pensioners the ‘Men in Scarlet’ will be served the Queen’s special soup for lunch today.
There are tens of thousands of varieties of vegetable in the British isles, forming the crown jewels of the nation’s culinary tradition – those chosen for this special recipe include Purple Queen and The Prince dwarf beans, January King cabbage, Autumn King carrots, Monarch celeriac, Ambassador peas, Crown Prince squash and of course, Kind Edward, Duke of York and Vales Sovereign potatoes.
Find the full recipe for Crown Jewel and other delicious soups, as well as a feast of helpful hints and tips on how to enjoy a healthier diet packed with fruit and vegetables at www.eatincolour.com.
Crown Jewel Soup
in honour of Her Majesty Queen Elizabeth II
Preparation time: 10 minutes
Cooking time: 35 minutes
2 teaspoons olive or vegetable oil
1 onion, peeled and diced
2 Autumn King carrots, peeled and thinly sliced
8 cups water or vegetable stock
1 Crown Prince squash, peeled and diced
1 Monarch celeriac, peeled and diced
1 King Edward, Red Duke of York or Vales Sovereign potato, peeled and diced
1 cup Purple Queen or The Prince dwarf beans, cut into bite-size pieces
1 cup Ambassador peas
1 cup January King cabbage, chopped
Salt and pepper to taste
(Of course, if you can’t find any of these varieties, use another – it’ll still be a soup fit for a queen)
1. Place onion, carrots and oil in large pan. Gently fry for 5 to 10 minutes over a medium heat until the onions are soft.
2. Add the remaining vegetables to the pan with the stock and bring to the boil. Bring down the heat and simmer until the vegetables are tender (this should take about 25 minutes).
3. Using a slotted spoon, remove half of the vegetables and place to one side.
4. Place the remaining vegetables and stock in a blender (or use a handheld variety) and whiz together until smooth.
5. Return the blended soup to the pan and add the rest of the vegetables.
6. Heat through, season with salt and pepper and serve.
For photography, interviews and further information contact:
Claire Forster, Rachel Groves or Harriet Jones
Bray Leino PR
T: 0117 973 1173
F: 0117 906 4542
About Eat in Colour
The Eat in Colour Campaign has been created by the Fresh Produce Consortium (FPC), the trade association committed to the support and development of the UK fruit and vegetable industry. The campaign is supported by producers and importers across the industry as well as Tesco, Asda and Somerfield and aims to promote the benefits of fruit and vegetables.
About the Fresh Produce Consortium
The Fresh Produce Consortium is the trade association which represents producers, packers, importers, wholesale, food service, retailers and floral within the UK fresh produce and floral industry. Visit www.freshproduce.org.uk.
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