Around the World Soups – Soup for Dinner
Every fall we look forward to wearing lush cashmere, comfortable cable knits and traditional classic wool’s to keep us warm on the outside. This hands-on soup class focuses on dishes that keep us warm on the inside. Chef Barbara Sowatsky has built a menu around vintage classics, featuring local flavors with inspirations from abroad. Learn techniques in building depth of flavor and texture into these classics sure to become staples in your fall – winter repertoire. You will make:
Creamy Potato Leek with Croutons and Bacon – from the Lyon region of France (inspired by one of Chef Barbara’s favorites from Jacques Pepin)
Mexican Posole – a hearty stew like soup made with shredded pork shoulder and hominy, garnished with cilantro, thinly sliced radishes and shredded cabbage
Coconut Curry Soup with Shrimp – a Thai classic with ginger and lemongrass
All paired with a salad, crusty bread, and a glass of wine.
Take home what you don’t finish for a Souper meal anytime