Soup is easy, nutritious, easily digested and filling. The word "soup" derives from "sop" or "sup" meaning the slice of bread broth was poured over. The first version of soups were grains or cereals roasted to make them easily digestible and diluted with water. Every region has evolved their version of soups. This class covers the basics of soups made with stocks, juice, pureed vegetables, and water.
Spring Soups will feature hot and cold soups, as we ready for the advent of summer.
Vichyssoise, Bone Broth, Gazpacho, Lobster Buttermilk Bisque.