Winter Soups

Instructor: Judy Bunde
Enrollment: Limited to 10
Cost: $285/person, double occupancy; $325/person, single occupancy

Nothing says welcome home like a great soup made from scratch waiting on the stove. We will make our own chicken stock, but using ready-made stock and bases can give the cook great convenience without too much sacrifice in flavor.

We will do 4 soups:

  • Classic French Onion
  • Tuscan Vegetable w/ Pesto Garnish
  • Butternut Squash and Fennel Bisque
  • Chicken Noodle with a Twist

These will lend themselves to many variations and encourage you to keep experimenting.

Techniques will include:

  • quick and rich chicken stock
  • vegetable thickeners
  • caramelizing onions
  • homemade pesto
  • homemade croutons

The weekend includes:

  • Late light supper Friday evening when you arrive along with dessert and coffee
  • Friday and Saturday nights’ lodging in spacious rooms with private bath
  • Full country breakfasts on Saturday and Sunday
  • Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
  • Saturday afternoon cooking session and all materials; the class recipes
  • Time to explore Brandon’s shops and galleries