Secrets for Seasonal Soups and Homemade Stock

Soup for supper! Learn the basics for this versatile dish—it keeps well in the freezer and is a great way to use up leftover food or cook down the fridge and pantry—and you can experience a world of flavors without ever leaving town.

The secret to great soup lies in the stock. In this class, you will learn to make both vegetable and chicken stocks, which we’ll use to make a variety of soups, including “brothy,” “creamy,” and “hearty” varieties. You will leave this class understanding the importance of a roux and how it can be used in soups, and the techniques for making chicken stock can be used with the leftover parts of your holiday turkey.

Sections of this class will be active, so please dress appropriately for the kitchen (closed-toe shoes, comfortable clothes, hair tie for long hair). We will sample what we cook, but it will not be a complete meal.

Cost: $35