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Kid from Long Island heads to White House for State Dinner

July 2, 2013 2:52:03 PM PDT
A 9-year-old from Long Island is getting the chance of a life time. The third grader will be attending a "State Dinner" at the White House hosted by the First Lady.

The first thing we noticed about Peter Murphy was his knife skills.

Not too shabby for a 9 year old.

And his cooking isn't either.

It all started after Superstorm Sandy.

His family in Manhasset was without power for 15 days.

Their gas stove quickly became their only way to cook.

"We went to the farm stand and we picked some vegetables and we added beans for protein and barley for whole grain," said Peter Murphy.

His hearty vegetable soup - appropriately named "Super Rescue Soup", has won him a ticket to the White House.

He'll have dinner with the First Lady and 53 other kids from around the country next Tuesday.

They won a national healthy recipe contest sponsored by epicurious.com.

"I'm not sure I've processed that's he's won. We really just entered it as a fun project to do and didn't think we'd win and now we're going to Washington next week," said Jill Murphy.

After about 20 minutes of simmering it was lunch at the Murphy House.

We were lucky enough to get a taste of the finished product.

SUPER RESCUE SOUP
By: Peter Murphy, Age 9

Ingredients

  • 1/2 c. dried cannellini beans (or one 15 oz. can, drained)
  • 1/2 c. pearled barley
  • 1 1/4 c. water
  • 2 T. olive oil
  • 1 small onion, finely chopped
  • 2 carrots, scrubbed and finely chopped
  • 2 celery stalks, finely chopped
  • 1 zucchini, quartered lengthwise and cut in 1/2 in. pieces
  • 3/4 cup green beans, in 1/2 in. pieces
  • 1 russet potato, peeled and cut in 1/2 in. cubes
  • 1/2 c. tomato sauce (or one tomato, chopped)
  • 1/2 t. salt (or to taste)
  • 6 c. water

    Directions

    1. If using dried beans, soak overnight or quick soak (boil for 2 minutes, then remove from heat and let soak for 1 hr.). Boil beans covered with 2 inches of water for 25-30 minutes or until tender.

    2. Boil 1 1/4c. water in small heavy saucepan, add barley, lower heat and simmer for 45 minutes. Set aside.

    3. While beans and barley are cooking, chop vegetables and simmer soup.

    4. Heat olive oil in 3 qt. pot until shimmering. Saute onions, carrots and celery until translucent, about 5 minutes.

    5. Add zucchini and green beans and saut? until beginning to soften (about 3 minutes). Then add potatoes and saut? 3 minutes longer.

    6. Add water and tomato sauce (or chopped tomato), bring to a boil, lower heat, and simmer vegetables for 20 minutes.

    7. Add cooked (or drained) cannellini beans and cooked barley, and simmer 5 minutes longer. Puree with a handblender if desired.

    Makes 6 child's lunch servings. Total prep and cook time 45-50 minutes. Can be frozen for up to 3 mos.


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