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  • 7 HD video lessons with anytime, anywhere access
  • Class materials that include recipes for all of the soups demonstrated in class
  • Hours of close-up instruction
  • Answers from Domenica in our virtual classroom 
Food & Cooking
  Closed Captioned
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Photo of Domenica Marchetti

Authentic Italian Soups

From Broth to Bowl

with Domenica Marchetti

What materials are used in this class?

  • 12-quart (11.3-l) stock pot
  • Colander
  • Cheesecloth
  • Tongs
  • Fine-mesh sieve
  • Skimmer
  • 5-quart (4.75-l) Dutch oven
  • Immersion blender
  • 9-inch (23-cm) nonstick skillet
  • Hand whisk
  • Ladle
  • Serving spoon and fork
  • Cheese grater
  • Rimmed baking sheet
  • Nutmeg grater
  • Serrated, paring and chef's knives
  • Cutting boards (one for meat, one for vegetables)
  • Potato masher (for mashing tomatoes)
  • Bowls of various sizes for straining broth, holding chopped vegetables and other ingredients
  • Individual soup bowls
  • Measuring cups: both liquid and dry
  • Measuring spoons
  • Silicone spatulas and/or wooden spoons for stirring ingredients
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