Tetra Paks and Tater Soup
There has been alot of information pertaining to BPA floating around the news at late. BPA, the common abbreviation for Bisphenol A, is a compound found in several plastics (code 3 and some code 7) and food can liners.
Concerns about its effect on humans have been raised since the 1930’s, but it was only recently that these concerns became more prevalent. The Endocrine Society has raised concerns about the probability of BPA as a Endocrine Disruptor. An Endocrine Disruptor mimics the body’s hormones. This is can be particularly harmful to developing fetuses, infants and toddlers. There is also evidence that BPA contributes to obesity in adults and children.
The short of it in the least alarmist of terms. This stuff isn’t very good for you and avoiding it is probably a good idea.
It’s surprisingly easy to do so. Many new plastics are coming labeled “BPA Free.” Glass is always a safe and inert alternative, which doesn’t leach. A third alternative is the “Tertra Pak.”
While grocery shopping, I was mildly amazed at how many products are now available in Tetra Pak. Everything from Vegetable Broth and Milk, arrived in my home, safely packaged in the brightly colored BPA free packaging. It’s now the one of the safest way to package highly acidic foods like tomatoes.
Nothing can beat fresh or home canned. But Tetra Pak is offering a reliable, safe packaging for those waiting for their veggies to come in.
Vegetarian Tater Soup
- 2 carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large onion, coarsely chopped
- 1 1/2 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces
- 2 TB olive oil
- 2 cup water
- 2 cups of vegetable broth
- 1 cup whole milk
- 2 tablespoons chopped dill
Cook vegetables in olive oil in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, vegetable broth, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
Enjoy!
