Long Lunch: Spring Soups
Friday, April 23 @ 11:30 am - 12:30 pm
Take a Long Lunch with Chef Mark Haskell! Spring is finally here, but that doesn’t mean soup season is over just yet. In this interactive Zoom session, Chef Haskell will walk you through preparing Italian Stracciatella, a beautiful chicken broth base with blanched spring vegetables, egg custard and cheese, and French Soupe Saint Germain, a creamy puree of spring peas and asparagus with early season mint, chervil, and garnishes. It’s the perfect time to learn how to turn seasonal veggies into delicious soups that can be enjoyed for any occasion!
Chef Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
An ingredients list and recipe will be sent out before the class. All participants will receive a link to the video recording of the class.