Winter Soup Nights
Wednesday, January 27, 2021 6:30-8:00 PM ET via Zoom
What could be better than a bowl of comforting soup to stave off the cold and bring warmth to your table! Betty Rosbottom, author of Soup Nights and Sunday Soup, will share three of her favorites, all perfect to anchor a winter meal. You’ll learn how to make a fabulous beef and chipotle chili, studded with black beans and corn. She’ll also show you how to prepare an extra rich, yet quick chicken broth as the base for a chicken and wild mushroom soup sprinkled with Parmigiano. And, to complete the trio, she will include a pureed butternut squash and apple soup topped with swirls of cider-scented sour cream. Scrumptious and easy to assemble, dark chocolate and almond shortbread bars will make a delectable finale to any of these soups!
Cold Night Chili with Black Beans and Chipotles served with Warm Quesadillas with Smashed Avocado and Red Onion
Prepared with chili powder and chipotles in adobo sauce, this beef chili with its colorful accents of black beans and corn, is garnished with dollops of sour cream, lime, and cilantro. Warm quesadillas, spread with grated cheese, smashed avocados, and sliced red onion, will accompany the chili.
Chicken and Wild Mushroom Noodle Soup with Parmigiano
Chicken breasts, poached in a rich, aromatic stock to form the base of this classic soup, are cubed and combined with earthy sautéed mushrooms and egg noodles. A hint of dry vermouth balances the potage’s richness.
Extra Smooth Butternut Squash and Apple Soup with Swirls of Cider Cream
Diced butternut squash plus chopped apples and root vegetables are simmered in stock and cider, then puréed. Swirls of cider-scented sour cream garnish the silken potage. Some crumbled bacon is an optional garnish.
Dark Chocolate and Almond Studded Shortbread Bars
Chunks of dark chocolate and toasted almonds are stirred into a buttery shortbread dough, which is pressed into a pan and baked. A hint of sea salt lends extra flavor.
Instructor: Betty Rossbottom
Fee: $30.00
