Our palettes are longing for a spring awakening from those chunky, stewed winter soups of last season. Let’s make them happy by offering up some delicate, light herbal soups that scream spring! Italians take pride in expressing the seasons through their food, and soups provide an excellent medium for doing so. The key behind making easy, flavorful soups is to focus on highlighting the freshness of the ingredients being used. You’ll see that using the most recently harvested vegetables you can find makes a significant impact on the flavor. We’ll show you different ways to prepare soup that enhance the textures and flavors the ingredients. Velvety, soothing, purees, for example, are an excellent way to prepare a vibrant spring soup, especially as a light starter to a weekend luncheon that takes mere minutes to prepare. Adding herbs to heighten the scents and flavors of spring soups makes an exquisite way to top off a great, seasonal dish! Learn how to make some fresh Italian soups this spring, and make the most of what this season has to offer! We all know April showers bring May flowers, but this June let spring reign, too… in your soups!
Recipes:Rustic Artichoke Soup, Spring Vegetable Minestrone With Herb Pesto, Italian Wedding Soup with Spring Greens, Spring Garlic Bread Sticks
Class Type: Individual, hands-on cooking class
Class Notes: Learn how to create easy vegetarian Italian soups with seasonal farmers market produce!
Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson, is an herbal enthusiast in the kitchen. In addition to traveling the world seeking fresh herb conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as passionate in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tid-bits of knowledge. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys, good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world. Contact Nissa