(Discover the Home)
by Doreen Olson
You may use higher level requirements as optional requirements with the permission of a parent.
Penguins: Do 3 requirements including the one starred.
_____ 1.* Understand what soup is and try a new kind of soup you've never had before.
Otters: Do 4 requirements including the two starred.
_____1*. Understand what soup is and try a new kind of soup you've never had before.
_____ 2,* Help make a soup for at least four people.
Dolphins: Do 5 requirements including the two starred.
_____ 1.* Do Otter requirements 1 & 2.
_____ 2. * Make or help make a soup from scratch that’s also available in a can. Which do you prefer & why? Is there a difference nutritionally? Try a new kind of soup you’ve never had before.
Butterflies: Do 6 requirements including the two starred.
_____ 1.* Do Dolphin requirements 1 & 2. Make a hot soup & a cold soup. One of them needs to be totally from scratch (not even canned broth). Try a new kind of soup you’ve never had before.
_____ 2.* Learn how to make stocks and broths. What are consommé and bouillon? How can you increase the nutrition of a stock or broth? What are they used for besides soup? Find out how people make a jellied consommé or bouillon.
Eagles: Do 7 requirements including the two starred.
_____ 1.* Do Butterfly requirements 1 & 2.
_____ 2*. Make four of the following: a cream soup, pureed vegetable soup, clear soup, cold soup, and/or a dessert (fruit) soup.
Owl: Do 9 requirements including the 2 starred:
_____ 1. * Do Eagle requirements 1 & 2
_____ 2. * Teach someone how to do a skill from this badge or teach some knowledge about this badge to someone. You can teach kids, your spouse, seniors, anyone, just as long as you are sharing your new found knowledge. If for some reason you cannot teach what you have learned to someone else, you may choose an additional 2 optional requirements instead.
_____ 3. Make five garnishes used in/on soups. Use a garnish on a soup you made for requirement #1.
_____ 4. Learn about thickeners used in soups. Use two of the following in soups you make: pureed , starchy or mucilaginous vegetables; starches; flours; grains; egg yolks or gelatin if it is a cold soup.
_____ 5. Discuss the health benefits of various soups.
_____ 6. Try some unique ways to cut vegetables for your soups. Learn to use one new-to-you kitchen tool or piece of equipment while making a soup.
_____ 7. Try soups containing different beans. Penguins-2/Otters-2/Dolphins-3/Butterflies-4/Eagles-4/Owls-5
_____ 8. Try a meat or seafood soup that contains a cut of meat or type of protein food that you have never had before.
_____ 9. Help make a large quantity (for 20+ persons) of soup for a camp out, banquet, holiday meal, etc.
_____ 10. Choose five vegetables used in soups and rank them for fiber content and content of one vitamin & one mineral (you will end up with three separate lists/charts/tables with the same five vegetables).
_____ 11. Learn about soup stories & cultural customs. Do one of the following: participate in making a soup for a cultural festival; act in a skit or read a story involving soup; write a poem or song about soup.
_____ 12. Learn to identify 5/5/6/7 pastas by shape. Taste three different pastas made from three different flours (spelt, corn, rice, etc.) OR make some pasta from scratch and use it in your soup. Try a soup with a new-to-you grain in it.
_____ 13. Volunteer at a soup kitchen or participate in some other community service that involves soup.