with Kathy Gunst
Online Class

Simple Soups From Scratch

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$7.99/month
$29.99$40.00
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Overview

Discover your new favorite soups as award-winning cookbook author and NPR's "resident chef" Kathy Gunst shares time-saving techniques and crowd-pleasing recipes! Try a bright take on classic and comforting chicken soup that incorporates leftovers from your kitchen without skimping on flavor. Then, learn how to pair and roast your favorite vegetables to highlight their natural sweetness and create a hearty vegetable soup. Uncover the secrets to soothing potato and leek soup that's creamy but easy on the waistline, and even learn how to make rich, delicious and economical stock from scratch. Finally, enhance your new soups with quick garnishes such as parsley pesto, cheddar chive walnut swirl and more!

Details

  • intermediate
  • 6 episodes
  • 2h14m

Included in this Class

1. Introduction & Lemon Orzo Chicken Soup
25m

1. Introduction & Lemon Orzo Chicken Soup

Meet cookbook author Kathy Gunst and learn more about the soups you'll make in your class. Then dive right into a modern take on chicken soup, a great use for leftover chicken (or Thanksgiving turkey!) and pasta or rice. What makes it modern? A splash of lemon juice and a thickener of egg yolk and cream, making this soup smooth and bright, perfect for a winter day.

2. Roasted Vegetable Soup
28m

2. Roasted Vegetable Soup

Hearty roasted vegetables make a fabulous soup, and preparing them couldn't be easier. Kathy shows how to assemble a pan of your favorite winter squash, root vegetables and aromatics for roasting to bring out their natural sweetness. Deglaze the pan and combine the vegetables with stock for a delicious and filling weeknight meal.

3. Puréed Leek & Potato Soup
18m

3. Puréed Leek & Potato Soup

Learn the secrets of making a creamy puréed soup without any cream! Kathy shares a potato and leek soup recipe that can be varied to take advantage of other vegetables, too. Use a blender or food processor to purée your soup, or try a handy immersion blender. Finish the soup with Kathy's tips for adjusting the thickness and for serving.

2. Roasted Vegetable Soup
28m

2. Roasted Vegetable Soup

4. New England Fish Chowder
20m

4. New England Fish Chowder

5. Stocks
23m

5. Stocks

6. Adding Garnishes
19m

6. Adding Garnishes