As we sink deeper into winter, we crave a replacement for the warmth of the summer sun. Soup stocks are an herbal bounty that will help you prepare warm meals on brisk winter nights. All over the globe, soups are one of the warmest and most comforting of all foods, and good soup stock is the key to an excellent and tasty soup. In this class, we will concentrate on making three staple stocks: Rich vegetable herb, light herbal onion, and what we call vegetable citrus stock (also known as Asian stock). With these amazingly simple stocks and some tricks and ideas, soothing herbal flavors will warm you from the inside out! Using each of these three broths as the base, we’ll conjure up some rich, finished soups that are quick and easy to prepare! Come get warm and busy with these broths and work magic with us as we turn them into a finished product! You’ll learn that the secret to a delicious and flavorful soup starts with the stock and is simple from that point on. Allow your creativity to guide you to your flavor destination.
Broths:Vegetable-Herb Broth, Citrus-Asian Broth; Light Herbal Onion Broth
Soups:Dilled Mushroom Beef Barley Soup: Spicy Green Curry Coconut Soup: Chicken and Herb Dumpling Soup
Class Type: Individual, hands-on cooking class
Class Notes: Create flavorful broths and the soups that enhance them!
Managing Director of Ger-Nis International, Nissa Pierson, like most, craves soup when the days get shorter and the air begins to bite your skin. Having experienced homemade broth making for many years, she will never return to the world of prepackaged broths, and whips them up for a quick base to a deliciously warming meal when the time calls for it. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa