#2 Foundation Soups

You’ve got the chicken stock you made in the first class, so…with that as a base,  let's make SOUP.  Soup wastes nothing; it is the incarnation of thrift. Homemade soups made with nourishing stock are a meal in themselves. Add a nice crusty roll or loaf of fresh bread (covered in class #3) and you’ll have a meal fit for the gods. Ever tried making soup that ended up the epitome of bland? We can help with that.

  • We’ll begin by roasting beef bones and starting some beef stock (we’ll tell you in class #3 how to turn this beef stock into a miraculous demiglace.)We’ll send you home with Debbie’s Amazing French Onion Soup recipe.
  • We’ll quickly move on to making soups from the chicken stock. We’re going to start with a clear chicken stock base that will open up lots of recipe possibilities, working with Mexican seasonings in one version and Italian seasonings in another.
  • There will be plenty of vegetables on which to practice your knife skills.
  • We’ll make a potato based cream soup from the chicken stock . Again, lot’s of variants.
  • If there’s time, we’ll make a lentil or bean soup. If not, we’ll send you home with the skills and a good recipe.
  • As we make some of the various recipes, we’ll showcase a number home preserved foods in which we have invested energy earlier in the year that will yield time savings for the soup maker, like home canned tomatoes, dehydrated zuchinni, carrots, onions, celery and parsley leaves, green and red peppers to name a few. We can use pressure canned black and garbanzo beans as well as pressure canned meat (that 30 lb roast that we bought on a great sale and put up as fast food earlier in the year)
  • We will continue using the “Kaizen Calendar”; small steps to successfully transition your meals to scratch cooking by choosing to cook 5 meals a week that build upon one another instead of starting each meal from a blank slate.  Recipes included.

Tamar Adler says, "The amount of food you have left from a meal is always the perfect amount for something."

The skills and methods in these classes make a statement that there is no such thing as a "leftover" and emphasize that food is precious.  In Tamar's words, An Everlasting Meal: Cooking with Economy and Grace

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