Kitchen Fundamentals – Taking Stock in Seasonal Soups

French Onion Soup with Gruyere and Parmesan

Delicious soups have to start with quality ingredients.  Come experience how to prepare flavorful vegetable, poultry and beef stock and transform them into tasty soups to warm your soul.  This class will offer the secrets to preparing, cooling and storing stocks to have them ready to prepare these heartwarming soups in no time flat!  The fundamental skills in this course will emphasize the preparation of soups in these categories: broth-based or clear, purée, cream soup and chowder.  Serve any of these with a fresh green salad and crusty bread for a satisfying winter meal!