Soup is good anytime, but especially in winter. Soup also is the essence of cooking from scratch, resulting in lifelong skills. In this class, we’ll sort out stocks and broths, making batches of chicken and vegetable to be used in a variety of soups that will encompass several techniques including pureed, cream, clear, and hearty. We’ll also make accompaniments such as dumplings, crackers, and more. Everyone will make a total of 5-6 quarts of various soups, some to take home, some to consume in class.

Required Tools

• Some takeout containers will be available, but it’d be helpful if students brought some, too. Just make sure they seal well!

• Bring a favorite apron if you wish.