Winter Soups from Chowder to Bisque (1/20/19)
Sunday, January 20 @ 11am
Hands-On Class (approx. 2.5 hours)
Make no mistake about it, Campbells is simply trying to recreate the memory of a soup you once had on a cold day. So why not cut out the middle man? Come learn how to make a variety of soups from New England clam chowder, bisque, and consommé, as well as seasonal soups like curried celery root. We will teach you the techniques of thickening with a roux and clarifying your stocks to get you ready for whatever winter throws your way.
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