Long Lunch: Spring & Easter Soups

Whether you’re a novice or an experienced cook, this hands-on class will provide you with essential techniques and recipes to make a variety of soups from scratch, focusing on the four main elements of soup-making: base, thickener, liquid, and main ingredient. You’ll learn the fundamentals of making homemade stocks, which form the backbone of any great soup. We’ll cover vegetarian, beef, and chicken stocks, including techniques for getting the most flavor out of your ingredients. These techniques include simmering, straining, seasoning, and adjusting consistency to create the perfect soup every time.

Throughout the course, we will explore different types of soups and their preparation methods, from clear and creamy to pureed and chunky varieties. Each soup we prepare will demonstrate how these elements come together to create the perfect balance of taste and texture. Light yet hearty, the soups we will make are ideal for springtime, celebrating fresh seasonal ingredients while learning the techniques that will last a lifetime. By mastering these techniques, you’ll be able to create rich, flavorful spring soups that will impress your family and friends!

Featured Soups:

• Stracciatella Soup: This classic Italian soup features delicate wisps of egg and Parmesan in a light broth, perfect for showcasing the balance of clear stock and flavorful garnishes.

• Potage Saint Germain: A hearty and delicious green pea soup, demonstrating the importance of texture, from pureed smoothness to chunky bites of peas and vegetables.

• Basic Chicken Consommé: Learn the art of creating a crystal-clear broth, a foundational skill in soup-making, and explore techniques for making both chicken stock and consommé.

• Gumboz’herbes for Holy Thursday: A traditional dish rich in herbal flavor and history, showcasing a combination of fresh greens, aromatic herbs, and a perfectly crafted vegetarian stock.