The first in a four-part series: the Anatomy of a Great Soup.
Makin' soup is often an overlooked and undervalued art form. Knowing the essence of building something like a rich chowder can be a great way to create variety in your home cooking, not to mention how helpful it is when trying to use up leftovers!
However, you can't have a soup-makin' session without some amazing side dishes. That's why I've included demonstrations on how to make delicious salads and sandwiches, too. Here's what we'll do:
- Cook with lots of bacon!!!
- Discuss the Cooking Liquid element of the soup anatomy
- Learn the basic steps in the preparation of a chowder style soup and taste up to three variations on the theme
- Work collaboratively as a team to produce Wilted Kale BLT Salad, Sausage & Potato Chowder, Beer Cheddar Soup, Chorizo Corn Chowder, and Baked Hawaiian Roll Sandwiches
Class size: 12 people