Seasonal Soups with Professional Flair: Spring with Chef Paul Brown
Seasonal Soups with Professional Flair: Spring
Elevate your soup game with Chef Paul Brown in this demonstration class focused on spring’s freshest flavors and restaurant-worthy techniques. From chilled and elegant to warm and comforting, you’ll explore the secrets to building depth, balance, and finesse in every bowl.
Techniques:
How to blanch and perfectly blend a chilled vegetable soup
How to supreme citrus
Making an emulsified vinaigrette
Making a seasonal vegetable “pistou”
The importance of knifework in soups
Recipes:
Chilled Asparagus Gazpacho with marinated crab and lemon supremes
Soup au Pistou – a Provençal classic with garden vegetables and fresh basil purée
Arugula Salad with ricotta salata and house-made pistachio vinaigrette
Garlic-Parmesan Breadsticks – perfect for dunking
Zabaglione with Madeira and Cherries – a silky, spoonable finale
You’ll walk away with professional tips, full recipes, and the confidence to create showstopping soups at home. Perfect for seasoned home cooks and culinary enthusiasts alike.
Date: May 31, 2025
Time: 6:00 PM
Price: $115
Location: Sun Valley Culinary Institute
Seasonal Soups with Professional Flair: Spring
Elevate your soup game with Chef Paul Brown in this demonstration class focused on spring’s freshest flavors and restaurant-worthy techniques. From chilled and elegant to warm and comforting, you’ll explore the secrets to building depth, balance, and finesse in every bowl.
Techniques:
How to blanch and perfectly blend a chilled vegetable soup
How to supreme citrus
Making an emulsified vinaigrette
Making a seasonal vegetable “pistou”
The importance of knifework in soups
Recipes:
Chilled Asparagus Gazpacho with marinated crab and lemon supremes
Soup au Pistou – a Provençal classic with garden vegetables and fresh basil purée
Arugula Salad with ricotta salata and house-made pistachio vinaigrette
Garlic-Parmesan Breadsticks – perfect for dunking
Zabaglione with Madeira and Cherries – a silky, spoonable finale
You’ll walk away with professional tips, full recipes, and the confidence to create showstopping soups at home. Perfect for seasoned home cooks and culinary enthusiasts alike.
Date: May 31, 2025
Time: 6:00 PM
Price: $115
Location: Sun Valley Culinary Institute
Seasonal Soups with Professional Flair: Spring
Elevate your soup game with Chef Paul Brown in this demonstration class focused on spring’s freshest flavors and restaurant-worthy techniques. From chilled and elegant to warm and comforting, you’ll explore the secrets to building depth, balance, and finesse in every bowl.
Techniques:
How to blanch and perfectly blend a chilled vegetable soup
How to supreme citrus
Making an emulsified vinaigrette
Making a seasonal vegetable “pistou”
The importance of knifework in soups
Recipes:
Chilled Asparagus Gazpacho with marinated crab and lemon supremes
Soup au Pistou – a Provençal classic with garden vegetables and fresh basil purée
Arugula Salad with ricotta salata and house-made pistachio vinaigrette
Garlic-Parmesan Breadsticks – perfect for dunking
Zabaglione with Madeira and Cherries – a silky, spoonable finale
You’ll walk away with professional tips, full recipes, and the confidence to create showstopping soups at home. Perfect for seasoned home cooks and culinary enthusiasts alike.
Date: May 31, 2025
Time: 6:00 PM
Price: $115
Location: Sun Valley Culinary Institute