Soup is good anytime, but especially in winter. Soup is also the essence of cooking from scratch, resulting in lifelong skills. In this class, we’ll sort out the difference between stocks and broths, and how to layer flavors. Everyone will make a batch of chicken broth for chicken noodle soups, along with individual batches of corn chowder, cream of tomato soup, and a hearty minestrone. We’ll also make accompaniments including homemade noodles, a lofty focaccia, oyster crackers, and buttermilk biscuits. Everyone will make a total of 6-8 quarts of various soups along with baked goods.

Required Tools

• Some takeout containers will be available, but it’d be helpful if students brought some, too. Just make sure they seal well!

Optional Tools

• Bring a favorite apron if you wish.