|Food & Cooking|
Transform everyday ingredients into an endless variety of soups to please every palate! Learn secrets for developing flavor from James Beard Award-winner Peter Berley, and discover recipes for more than twenty soups and broths — plus an array of creative garnishes! Quickly make small-batch broths instead of spending hours simmering, and learn to use chicken, ham and pork to create hearty, homey favorites. Roast vegetables for maximum flavor, then purée for creamy, silky-smooth soups. Delve into the flavors of the sea to make briny broths from roasted shrimp shells and clams, and explore exotic ingredients like kelp and wakame to build savory umami flavor. You’ll even learn how to create your favorite miso soup and four Japanese dashis!
Peter tells the story of the stone soup and how you can glean complex flavors from simple trimmings. You’ll also learn about umami and get a sneak peek at the broths and soups you’ll make!
Make Peter’s simple tomato broth and a savory parmesan broth, and use them to build some quick and tasty soups. You’ll also start learning to make richer broths before concocting a delicious barley mushroom soup.
Learn to make vegetarian and fish-based kombu (kelp) dashis. Peter will also further discuss how we experience flavor and how to make “umami bombs” as he teaches you how to make delicious noodle soups and seasonal miso soups.
Learn to make a simple and spicy clam broth before Peter shows you how to make a roasted shrimp shell broth that’s the basis for a smoky corn and shrimp chowder.
Follow Peter’s step-by-step instructions on how to make a smoked pork stock and two poultry stocks, one of which will be the base of a delicious Portuguese chicken soup with lemon and mint.
Perfect your puréed soups with Peter’s expert instruction. Get his tips on tools and techniques before diving into five flavorful vegetarian recipes, including squash potage and golden split pea soup with spice oil.
I really enjoyed this class. It had great tips and was very well presented. Thank you!