CXLD E- Autumn Soups and Stews

Take the chill out of the air with these hearty, soul-satisfying recipes featuring comforting recipes from around the world.

Menu:

• Cassoulet (White Bean, Turkey Sausage and Chicken Stew)
• Curried Lentil, Swiss Chard and Chickpea Stew
• Udon Noodle Soup with Shrimp, Mushrooms and Sweet Chili-Lime Broth
• Cream of Brussels Sprout Soup

Skills covered in class:

• Getting familiar with French, Indian and Asian ingredients
• Selecting and braising chicken and sausage
• Working with lentils, Asian noodles and dried beans
• Working with fresh herbs and spices
• Selecting and poaching shrimp
• Working with dark leafy greens
• Balancing flavors
• Using potatoes as a thickener
• Making pureed soups

During class students will sample all the dishes prepared by the chef.