Savory Soup Making Class!

Choose any 4 Soups (110.) per person/ 3-hour class

Note: * A good many of the soups listed below can be made vegetarian if you'd like an all-vegetarian soup class.

Greek-Chicken-Rice-Lemon and Egg Drop Soup/ Avgolemono Soup
Refreshing chicken-egg drop soup with lemon juice, rice, shredded chicken, parsley and broth.

Italian-Vegetable-Bean Soup/ Zuppa Vera Contadina
A rich and hearty soup similar to minestrone made with a variety of fresh vegetables, tomatoes, cannellini beans and fresh herbs.

Spanish-Roast Pepper-Tomato-Sherry Soup/ Sopa de Tomate y Pimiento Rojo Asado
Puréed soup of roasted red bell peppers, tomatoes, garlic, sherry wine and toasted almonds.

French Lentil-Vegetable Soup/ Soupe aux Lentilles

French green lentil soup with pancetta, carrots, celery, onions, chopped tomatoes and fresh herbs and spices.

Cream of Cauliflower-Leek Soup

Cauliflower-leek soup, pureed and finished in a Velouté, cream and cauliflower florets.

Garden Fresh Vegetable Soup

Garden fresh vegetable soup with carrots, green beans, tomatoes, celery, kale, onions, zucchini and turnips.

Butternut-Ginger Soup

Roast butternut squash-ginger soup, pureed in a savory broth with nutmeg, fresh lemon and crème fraîche.

Onion Soup Gratin/ Gratinée des Halles

Caramelized onions, simmered in a rich red wine-beef-sherry broth, fresh thyme and bay leaves, topped off with sliced croutons and gratin of gruyere and parmesan cheeses.

Carrot-Ginger Soup/ Potage Crecy au Gingembre

Purée of carrot soup with ginger and fresh dill.

Provencal Vegetable Soup/ Soupe au Pistou

Traditional Provence –style country vegetable soup finished with French pesto

Potato and Leek Soup/ Potage Parmentier

Potato and leek soup with fresh chives and cream.

Roast Bell Pepper and Tomato Soup

Roast red bell pepper-tomato soup with basil chiffonade.

Summer Vegetable Soup

Carrot, celery, leek, zucchini, corn and potato soup simmered in chicken broth w/ fresh herbs.

Cream of Celery and Fennel Soup

Celery and fennel soup, pureed and finished with fresh chives and cream.

New England Clam Chowder

Clam chowder with potato, leeks, celery, bacon, chopped clams, clam broth and cream.

Beet-Vegetable Soup/ Borscht
Beets, cabbage and root vegetables simmered in a rich, flavorful broth.

Smoky Split Pea

Hearty split pea soup with aromatic vegetables, diced ham, smoked paprika and cumin.

Mushroom Barley Soup

Thick and hearty soup with mushrooms, barley, carrots, onions and herbs.

Cream of Mushroom

Button and cremini mushrooms, chicken or vegetable broth, shallots, thyme and cream.

Tuscan Bean Soup

Rich broth based navy bean soup with porcini mushroom, prosciutto, tomatoes and aromatic vegetables.

Cream of Spinach

Puree of spinach soup with shallots, nutmeg, seasonings and a touch of cream.

Pumpkin-Ginger Soup/ Veg

Roast pumpkin soup simmered & puréed w/ fresh ginger, orange zest, spices & vegetable stock.

Beet-Cabbage-Root Vegetable Soup/ Veg

Beet, cabbage, root vegetables and seasonings, simmered in a rich-flavorful vegetable broth.

Brown Lentil-Tomato-Curry Soup/ Veg

Brown lentils cooked in a hearty vegetable broth with tomatoes, onions, carrots, kale, curry, garlic and cumin

Cream of Celery-Leek-Fennel Soup/ Veg
Celery, leek and fennel soup with fresh chives and cream.

Cream of Broccoli Soup

Broccoli-leek-celery soup, pureed and finished in a chicken velouté with cream and broccoli florets.