Warming Soups for Chilly Fall Evenings!
Wednesday, October 27, 2021 6:30 PM ET In-person and Zoom Options
Is there anything more satisfying that a bowl of warming soup on a crisp autumn night? Betty Rosbottom doesn’t think so, and has chosen three of her favorite fall soups to feature in this class. Betty will share her shortcuts for making a colorful chicken soup prepared with a tomato scented chicken stock and studded with black beans, corn, and shredded chicken. A pesto made with cilantro and toasted pepitas is swirled into each serving. For a new take on classic French potato and leek soup, she will top this creamy potage with golden pan seared scallops, some crumbled bacon, and toasted breadcrumbs. And for vegetarians, Betty will show you how to assemble an Indian inspired soup of red lentils and vegetables flavored with Indian spices. Indulgent, moist dark chocolate and cashew brownies with a glossy chocolate and crème fraiche glaze will be the sweet finale.
Chicken Soup with Black Beans, Corn, and Roasted Pepitas
This soup is based on a flavorful tomato and chicken stock to which shredded chicken, black beans, and corn are added. Smoked paprika and mild chilies add a touch of heat. A garnish of toasted pepitas and cilantro blended in a food processor--like a pesto but without any oil-- top each serving
Creamy Potato and Leek Soup Topped with Pan Seared Scallops, Bacon, and Toasted Breadcrumbs
An extra creamy soup is prepared with potatoes and leeks that are simmered in stock, then pureed and enriched with crème fraîche. For the garnish quickly sautéed sea scallops are arranged on top along with crumbled bacon, and crisp toasted breadcrumbs.
Red Lentil and Vegetable Soup Served with Swirls of Yogurt
Red lentils, or dhal, and a medley of cool weather vegetables, including butternut squash and cauliflower, are simmered with Indian spices in stock until tender. As they cook, the lentils lose their coral hue and break down into a rough puree that thickens the soup. Baby spinach leaves are added to the soup at the last minute, and swirls of yogurt garnish each serving.
Dark Chocolate Cashew Brownies with a Chocolate Crème Fraîche Glaze
These brownies are two-tiered with a dense, chocolate bottom layer studded with cashews and bits of chocolate and a silken smooth ganache topping.
Instructor: Betty Rosbottom
Zoom Fee: $30.00
In-Person Fee: $75.00
All In-Person Class attendees will be required to wear facemasks throughout the cooking class, only to be removed when eating.
We will also ask for proof of vacination status when signing up for our in-person class. Thank you for understanding.
