Instructor: Staff. We’ll spend some time discussing the basics of soup making and the various kinds of soups with appropriate techniques for each. We’ll also prepare a few that feature ingredients readily available in the Spring. Our cream soup will be Wild Mushroom and Veal. We’ll make a Vichyssoise in the puree category– a cold leek and potato soup. Finally, for the exotic soup fans, a Thai Chicken, Leek and Coconut Soup will top off the evening. So bring your notebook and your appetite. Class level: intermediate. Class style: demonstration.

Product Code: cc0317