# 76 Hearty Autumnal Soups
demonstration

Soup offers one of the best returns for your investment in time. It’s comforting, nutritious, and almost always guarantees you a few extra meals for later in the week. The full-bodied soups in this class have an added attraction – they are hearty enough to be main courses and all have deep rich layers of flavor. In addition, Myra will make a few flavorful vegetarian stocks. Golden Chickpea Soup with Roasted Chickpea Nuts; Wild Mushroom and Barley Soup with Giant Lima Beans; Butternut Squash Soup with Apples, Sage and Chestnuts; Turkish Red Lentil Soup with Dill Cream; Roasted Root Vegetable Stock; and All-Purpose Vegetable Stock. (Optional organic dairy will be used in one recipe.)

Thursday, October 8, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $105

 

 

# 77 Organic Chicken Soups: Multinational Meals-in-a-Pot
hands-on

For a bird that can’t fly, the chicken has traveled far – and at every stop a pot was waiting. Although chicken soup has taken on a wealth of local accents, it all began as we begin here: with amazing stock. Bone broths are mineralrich, nourishing, and eminently freezable. We’ll make one from a whole chicken, one from roasted wings, and one from roasted bones. With such stock on hand, in very little time you can be sipping soups that taste as if they’ve been simmered all day. Classic Jewish Penicillin with Dilled Matzo Balls; Mexican Tortilla Soup; Thai-Spiced Coconut-Chicken Soup with Mushrooms & Lemongrass; Moroccan Chicken Soup with Chickpeas and Couscous; and Italian Chicken Soup with Escarole & White Beans. (All recipes contain organic chicken; optional dairy is used in one dish.)

Thursday, February 18, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110