En novembre et avec le retour du froid, c’est atelier soupe en classe de GS-CP.
C’est parti pour éplucher, laver et couper les 5 légumes utilisés: pomme de terre, carotte, poireau, navet et courgette.
Et après la cuisson, place à la dégustation !
En novembre et avec le retour du froid, c’est atelier soupe en classe de GS-CP.
C’est parti pour éplucher, laver et couper les 5 légumes utilisés: pomme de terre, carotte, poireau, navet et courgette.
Et après la cuisson, place à la dégustation !
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