Simple Soups From Scratch
Kathy Gunst
Class Preview
- In-depth Instruction; over 134 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction & Lemon Orzo Chicken Soup
25:18
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.
Roasted Vegetable Soup
28:04
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.
Puréed Leek & Potato Soup
18:27
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.
New England Fish Chowder
20:19
A classic New England fish chowder needn't be intimidating. Kathy draws on her Maine roots to show you the simple steps to create this complex-tasting -- and deeply satisfying -- dish. You'll start with a base of onions and potatoes, then add fresh clams and firm white fish. Or use lobster and mussels if that's what you have on hand. Boost the flavor and texture with dairy and garnishes and warm up your day with this Down East treat.
Stocks
23:10
Stock your freezer with homemade chicken or vegetable broth made from ingredients you might otherwise have thrown away. Chicken or turkey bones and vegetable scraps still have lots of flavor to offer! Kathy shows you how to make these stocks and the best way to store them. She also shares tips for souping up commercial stocks to get rid of that boxed or canned flavor.
Adding Garnishes
18:42
Learn several ways to take your soups to the next level. Kathy shares a quick parsley pesto you can make even in the dead of winter to add a touch of summery green to your roasted vegetable soup. It's great on pasta, too. Add a cheddar chive walnut swirl to your potato leek soup (or try it on a salad). Kathy also toasts up some cheesy croûtes and makes pesto croutons -- delicious with your chowder. With Kathy's recipes in your repertoire, you'll be looking forward to cold weather!
Description
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!
Kathy Gunst
Kathy Gunst is the author of 14 cookbooks and is "resident chef" on NPR's Here and Now. She has received four James Beard Award nominations and four IACP Award nominations for her cookbook and radio work, and she regularly writes for publications such as The Washington Post, Newsweek and The New York Times. Additionally, she runs a cooking and gardening program at an elementary school in southern Maine as part of Michelle Obama's "Let's Move" initiative.
Bonus materials available after purchase