Winter Soups and Stocks

Winter Soups and Stocks

One of the easiest and most effective ways to improve home cooking is by the simple act of making stocks. The beauty of homemade stocks is that they keep almost indefinitely in the freezer and add flavor, complexity, and nutrition to your recipes – all while costing a fraction of what the boring boxed liquids do. And while you’ve got the big pot out, learn how to turn those stocks into delicious soups! Renee Beaudoin will teach you how to make homemade vegetable stock as well as a parmesan rind stock that you’ll use to make roasted squash and miso soup topped with yogurt; provencal garlic soup served with a thick cut of bread, a soft-boiled egg and chopped chives; and pancetta, white bean, and leek soup topped with homemade chile oil.

Dates Offered Price
$110.00
This event is sold out! Join the Waitlist
$110.00
This event is sold out! Join the Waitlist