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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


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