Soups and Salads

Soups and Salads

This class will build upon the Nourishing Traditions Foundations Class. We will focus on soups and salads one can make with two foundational items previously taught – bone broth and homemade mayonnaise. It is not necessary to have taken the first class, yet the process of making basic fish, chicken and beef broth will not be covered again. We will move straight into making soups – such as split pea soup, creamed of butternut squash soup, crab soup, New England clam chowder, and beef minestrone. We will then focus on homemade mayonnaise, as well as curried and herbed variations (which will all be demonstrated) to use for egg salad, chicken salad and potato salad. A tasting menu of soup and salad will be served.
For Foundational Cooking Classes, click foundations
For Moroccan Cooking Classes, click moroccan